Mexican Lasagna

Yield: 9 servings Prep Time: 30 minutes Cook Time: 60 minutes Ingredients: Filling:

1 pound extra firm tofu

1 teaspoon salt    

1¼ teaspoons onion powder  

¼ teaspoon chili powder

½ teaspoon garlic powder

2/3 cup non-dairy sour cream

4-ounce can green chilies non-stick spray

6 corn tortillas

2 (15-ounce) cans chili beans

½ cup grated non-dairy cheese Directions: Drain tofu. Wrap in paper towels and pat dry.  Crumble tofu into a mixing bowl.

Add seasoning, sour cream, and green chilies.

Mix well. Set aside. Preheat oven to 350°F.

Spray 8x8-inch casserole dish with non-stick pan spray.

Place a layer of tortilla on the bottom of the casserole dish. Spoon a layer of chili beans (1-can) over the tortillas.

Spread ½-inch of filling over the beans (about ½ of filling).

Put another layer tortillas then remaining can of chili beans then remaining filling.

Sprinkle with grated cheese.

Bake for 1 hour.

Nutritional Facts per serving:  Calories  269 Fat   8 g Sodium  490 mg Carbohydrates  31 g Fiber    9 g Protein   12 g  Calcium  165 mg Iron   5 mg Potassium  689 mg Phosphorus 190 mg

Grocery List: _____ non-stick pan spray _____ extra-firm tofu, organic _____ Celtic salt _____ onion powder _____ chili powder _____ garlic powder _____ non-dairy sour cream, organic _____ 4 oz. can green chilies _____ 2 15-oz cans chili beans _____ non-dairy white cheese

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