Mexican Lasagna
- Ready In:
- 1hr 20mins
- Ingredients:
- 22
- Serves:
-
6-8
ingredients
- 9 lasagna noodles, uncooked
- 1 tablespoon olive oil
- 1 1⁄2 lbs lean ground beef
- 1 (14 1/2 ounce) can whole tomatoes with juice (save juice and chop tomatoes)
- 1 (12 ounce) can low-sodium V8 juice
- 1 1⁄2 tablespoons lime juice
- 1 (14 1/2 ounce) can black beans, drained
- 1⁄2 cup water (more or less as needed)
- 1 (15 ounce) container low-fat ricotta cheese
- 1 large egg
- 1⁄2 - 3⁄4 cup 2% low-fat milk
- 1⁄2 bunch fresh cilantro, cleaned and chopped
- 2 cups shredded mexican cheese
- 1 tablespoon butter
- 1 large onion, chopped
- 1 tablespoon chili powder
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon onion powder
- cayenne pepper (optional)
- seasoning salt
- nonstick cooking spray
- sour cream
directions
- Preheat oven to 350-degrees F.
- In a large pan, heat oil and brown ground beef. Add seasoned salt as desired.
- In a medium pan, melt butter and sauté onions until translucent.
- Add onion to beef and season with garlic, onion, chili, and cayenne powders.
- Add tomatoes, juices, black beans, half of the cilantro, and thoroughly heat. Add water if mixture does not have enough juice.
- Beat egg and blend in ricotta, milk, and remaining half of the chopped cilantro.
- Coat a 9 x 13-inch Pyrex dish with non-stick spray. Add some beef and sauce to coat bottom of dish.
- Place 3 lasagna noodles over sauce in dish.
- Ladle 1/3 of the ricotta mix over the noodles.
- Spread 1/4 of shredded cheese over ricotta.
- Ladle 1/3 of beef mix over cheese layer.
- Repeat steps 8 – 11 for remaining two layers.
- Spread remaining cheese on top.
- Spray dull foil side in middle with non-stick spray and place sprayed side over lasagna dish so cheese doesn’t stick.
- Bake covered for 40 minutes.
- Bake uncovered for 15 minutes.
- Let stand for 5 - 10 minutes before serving.
- Serve with sour cream.
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