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- 1 and 1/2 boxes lasagne noodles (I use and recommend the lower carb Dreamfield's brand)
- 2 cups reduced fat or low fat cheese, shredded
- For spinach filling:
- 2 cups frozen spinach, thawed or 4 cups fresh
- 2 cups ricotta cheese, part skim
- 2 tsp garlic powder
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tsp chili powder
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 cup cooked black beans, rinsed
- 1 cup whole kernel sweet corn
- For Sauce layer:
- 1 large onion, diced
- 2 large cans (15.5 oz.) tomato sauce
- 2 large cans (15.5 oz.) diced tomatoes in juice
- 1 bottle salsa or enchilada sauce
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp dried oregano
- 2 Tbsp chili powder
- 1/4 tsp cayenne pepper (optional)
- salt and pepper to taste
View Full Recipe at Classically Kosher
