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Prep Time: 25 Minutes Cook Time: 70 Minutes |
Ready In: 95 Minutes Servings: 12 |
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Loaded with Mexican-style ingredients, this filling lasagna is sure to please the whole gang, whether you make it for your family or take it to a potluck. Every bite is mmm-good! Ingredients:
1 pound ground beef |
1/4 cup chopped onion |
1 can (16 ounces) refried beans |
1 can (16 ounces) mild chili beans, undrained |
1 can (14-1/2 ounces) mexican stewed tomatoes, drained |
1 cup salsa |
1 can (4 ounces) chopped green chilies |
1 envelope reduced-sodium taco seasoning |
1 teaspoon dried oregano |
1 teaspoon ground cumin |
1/4 teaspoon garlic powder |
1-1/4 cups shredded monterey jack cheese |
1-1/4 cups shredded part-skim mozzarella cheese |
3/4 cup 4% cottage cheese |
1-1/4 cups sour cream, divided |
9 lasagna noodles, cooked, rinsed and drained |
Directions:
1. In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, salsa, chilies and seasonings.
2. In a large bowl, combine Monterey Jack and mozzarella cheeses; set aside 1 cup. Stir cottage cheese and 3/4 cup sour cream into remaining cheese mixture.
3. Spread 1 cup meat sauce into a greased 13-in. x 9-in. baking dish. Layer with three noodles, and a third of the cottage cheese mixture and meat sauce. Repeat layers twice (dish will be full).
4. Cover and bake at 350° for 1 hour. Uncover; spread with remaining sour cream. Sprinkle with reserved cheeses. Bake 10-12 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Yield: 12 servings.
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