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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This tasty Italian/Mexican medley is delicious and easy to put together. A barely-modified, terrific Sandi Richards recipe that allows for you to prepare ingredients ahead of time to throw together once you get home. Enjoy! Ingredients:
1 1/2 lbs extra lean ground beef |
1 small onion, finely chopped |
1 (4 ounce) can green chilies, chopped |
1 carrot, grated (1/2 cup (or more) |
1 (10 ounce) can cheddar cheese soup |
1 cup chunky salsa (as hot as you like it!) |
1/2 cup low-fat cheddar cheese, grated |
1/2 cup part-skim mozzarella cheese, grated |
12 no-boil lasagna noodles |
1 1/3 cups water (or milk) |
1/2 cup low-fat cheddar cheese, grated |
1/2 cup part-skim mozzarella cheese, grated |
Directions:
1. Preheat oven to 350°F.
2. Brown meat in a large nonstick frying pan or wok, at medium high. Stir until meat is no longer pink.
3. Add onions and saute for 3 minutes, until translucent.
4. Add chilies, carrot, soup, salsa and first 1/2 cups of cheddar and mozzarella cheeses to cooked meat. Stir until well mixed and just barely heated.
5. Layer in a rectangular lasagna or cake pan in this order:.
6. 1/3 dry noodles and 1/3 sauce. Do this 2 more times.
7. Drizzle water all over and top with last of grated cheeses.
8. Cover tightly with foil and bake in hot oven. Cook for 50 minutes. Let stand for 10 minutes before serving.
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