SOUTHWESTERN LASAGNA

SOUTHWESTERN LASAGNA
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  • CourseMain Dish
SOUTHWESTERN LASAGNA
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
  • CourseMain Dish
Ingredients
  • 10-12 whole wheat lasagna noodles prepared according to package directions.
  • pounds lean ground beef or turkey
  • 1 medium onion chopped
  • 1 envelope taco seasoning
  • 3/4 cup water
  • 1 -16 oz. container low-fat ricotta cheese
  • 1 large egg beaten
  • 1 - 26 oz.jar spaghetti sauce I use Prego Garden Combo
  • ½ cup of your favorite salsa
  • 1 cup medium carrot diced (I use 1/2of the carrot "matchsticks")
  • 1 - 4.5 oz. can chopped green chilies
  • 1-2 tsp. cumin
  • 1 - 9 oz. package frozen corn
  • 1 - 15 oz. can black beans drained and rinsed
  • 8-12 oz. low-fat shredded Colby Jack or Cheddar cheese, 2-3 cups
Instructions
  1. Heat oven to 375F.
  2. Spray 13 x 9" baking dish with cooking spray and dab in a bit of spaghetti sauce.
  3. Brown meat and onion, drain. Add taco seasoning and water. Simmer 5 min.
  4. Combine ricotta and eggs.
  5. Combine spaghetti sauce, salsa, veggies, cumin, and meat mixture.
  6. Place 3 or 4 noodles on bottom of dish. Spread 1/3 of ricotta mix on top of noodles.
  7. Top with 1/3 of the meat/sauce mixture. Sprinkle with 1/3 cheese. Repeat layers 2 times, ending with cheese.
  8. Bake at 375 degrees, covered, for 40 minutes, uncover and bake 20 minutes more.
  9. Let stand 10 min. before serving.
Terri's Notes

- Any family who enjoys Mexican or Southwestern dishes will love this.
- My version isn't very spicy, you can adjust that!
- A little light sour cream, some fresh chopped tomatoes . . . mmmmmmm!

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