Mexican Lasagna

• 1- 1/2 cup Plain, Non-fat Greek Yogurt
• 4 ounces, weight Cream Cheese (1/3 Less Fat), Softened
• 1 Tablespoon Chili Powder
• 2 teaspoons Cumin
• 1 teaspoon Paprika
• 1 teaspoon Onion Powder
• 1/2 teaspoons Garlic Powder
• 1/2 teaspoons Salt
• 9 whole Whole Wheat Lasagna Noodles, Cooked According To Package Instructions Then Drained
• 1 can (15 Oz. Size) Fat-Free Refried Beans
• 2 cups Salsa
• 1/2 cups Cheddar Cheese, Grated
• 1 bunch Cilantro, Chopped
• 1 pound Tomatoes, Chopped
• 1 head Lettuce Chopped
• 1 whole Onion, Diced Small

1. Preheat oven to 350 F.
2. In a medium sized bowl mix together yogurt, cream cheese and the spices until well combined.
3. Spread 1/2 cup of the yogurt mixture over the bottom of a 9 x 13 pan.
4. Lay out 3 noodles over the top of the sauce and then spread all of the beans over the noodles.
5. Top with 3 additional noodles and then cover the noodles with the remaining yogurt mixture.
6. Top with remaining noodles and then the salsa.
7. Sprinkle the cheese over the salsa.
8. Bake for 30 minutes at 350 F. Serve with chopped cilantro, lettuce, tomatoes and onions.

yogurt, weight cream cheese, chili powder, cumin, paprika, onion powder, garlic, salt, whole wheat lasagna noodles, beans, salsa, cheddar cheese, cilantro, tomatoes, head lettuce, onion

Taken from tastykitchen.com/recipes/main-courses/mexican-lasagna-13/ (may not work)