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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I adapted this from the May 2001 issue of Prevention Magazine. A different take on lasagna, but really good! Note: instructions updated to appease negative commenter. It honestly never occurred to me that noodles might not have to be cooked first... Ingredients:
1 cup cottage cheese |
1 egg |
1 lb lean ground beef |
14 ounces canned mexican-style stewed tomatoes, crushed and undrained |
2 tablespoons tomato paste |
15 ounces canned black beans, drained |
4 ounces canned diced green chiles, drained |
1 tablespoon chili powder |
lasagna noodle, to fit pan (about 6) |
3 cups shredded monterey jack cheese (i like equal amounts of both) or 3 cups cheddar cheese (i like equal amounts of both) |
Directions:
1. Boil lasagna noodles according to package directions. Drain and set aside.
2. Combine cottage cheese and egg in a small bowl, and stir to mix well. Set aside.
3. Place the ground beef in a large nonstick skillet over medium heat.
4. Cook, stirring to crumble, until the meat is no longer pink.
5. Add the tomatoes, tomato paste, beans, chiles, and chili powder, and stir to mix well.
6. Cook, uncovered, stirring frequently, for about 10 minutes, or until the mixture is thick.
7. Remove the skillet from the heat and set aside.
8. Coat a 13x9 inch pan with cooking spray, and line the bottom of the pan with one layer of lasagna noodles.
9. Spread half of the meat mixture over the noodles, dot with half the cottage cheese mixture, and top with half the shredded cheese.
10. Repeat the layers using the remaining ingredients.
11. Cover the pan with foil, and bake at 350*F for 25 minutes.
12. Remove the foil, and bake for 5 minutes longer, or until heated through and the cheese is melted and bubbly.
13. Remove the pan from the over, and let sit for 10 minutes before cutting into squares and serving.
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