Mexican Style Lasagna
Let your taste buds do the hat dance with this packed-with-a-punch lasagna. Olé!
Ingredients
- 1 pound lean ground beef or ground turkey
- 1 can 15oz black beans, rinsed and drained
- 3 cans 10oz petite diced tomatoes with green chilies
- 2 cans 10oz red enchilada sauce
- 1 envelop taco seasoning
- ¾ cup water
- 1 box 16oz traditional lasagna noodles
- 1 carton 15oz low fat ricotta cheese
- 3 cups shredded Mexican blend cheese
- 1 cup shredded cheddar cheese
- ¼ cup corn meal
Instructions
• Preheat oven to 350° F. In a large skillet, cook ground beef over medium heat until no longer pink; drain well. Stir in beans, diced tomatoes with green chilies, enchilada sauce, taco seasoning and water; stir to combine.
• Cover the bottom of a 9x13 inch baking pan with 1½ cups of sauce mixture. Arrange 1/3 of noodles on top of sauce, slightly overlapped. Top with ½ of ricotta cheese, ½ of Mexican blend cheese and 1 cup of sauce. Repeat layers and top with last 1/3 of noodles and the remaining sauce. Sprinkle top with cheddar cheese and corn meal.
• Cover tightly with foil and bake for 1 to 1½ hours; until noodles are cooked. Let stand for 10 minutes before serving.
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