Mexican Inspired 'Lasagna'

Cut the ends off the eggplant, cut in half lengthwise, then slice into thin slices 2. Saute the eggplant in an iron skillet with about 2 tablespoons of oil. Cook on high, turning frequently. Reduce the heat to low and place top on skillet to finish cooking. Turn off heat.

Pour refried beans in a pot with half of the Rotel tomatoes, heat on low heat stirring to combine 4. Place drained black beans in a small pot or dish, add a tablespoon of Rotel, stir, set aside 5. Pour the pasta sauce in another pot, add remainder of Rotel tomatoes, heat on low heat 6. Spray a large baking dish with non stick spray. Preheat oven to 350 F.

Spread a thin layer of pasta sauce over the bottom of the baking dish. Start with placing slices of lasagna noodles in the bottom of the dish. Continue layering, alternating with ingredients. Finish up with lasagna noodles and pasta sauce.

Sprinkle lightly with cheese.

Cover with non-stick aluminum foil or foil sprayed with oil.

. Bake for 45 mintes. Remove cover. Sprinkle mixed cheese evenly over top and return to oven. Reduce oven to 250 F.

. Bake for another 10 minutes. Remove from oven. Let it set for for 10 minutes before serving. Nutrition Facts Serving size: 1/8 of a recipe (17.2 ounces). Amount Per Serving Calories 475 Total Fat 8.91g Saturated Fat 4.14g Cholesterol 19.37mg Sodium 996.33mg Potassium 1131.39mg Total Carbohydrates 73.75g Fiber 10.63g Sugar 10.83g Protein 27.12g I used Boles Gluten Free Lasagna noodles andKicking Vegetarian Pasta Sauce - posted on MB