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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Lasagna using Mexican ingredients. 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:
1. Preheat oven to 350-degrees F.
2. In a large pan, heat oil and brown ground beef. Add seasoned salt as desired.
3. In a medium pan, melt butter and sauté onions until translucent.
4. Add onion to beef and season with garlic, onion, chili, and cayenne powders.
5. Add tomatoes, juices, black beans, half of the cilantro, and thoroughly heat. Add water if mixture does not have enough juice.
6. Beat egg and blend in ricotta, milk, and remaining half of the chopped cilantro.
7. Coat a 9 x 13-inch Pyrex dish with non-stick spray. Add some beef and sauce to coat bottom of dish.
8. Place 3 lasagna noodles over sauce in dish.
9. Ladle 1/3 of the ricotta mix over the noodles.
10. Spread 1/4 of shredded cheese over ricotta.
11. Ladle 1/3 of beef mix over cheese layer.
12. Repeat steps 8 – 11 for remaining two layers.
13. Spread remaining cheese on top.
14. Spray dull foil side in middle with non-stick spray and place sprayed side over lasagna dish so cheese doesn’t stick.
15. Bake covered for 40 minutes.
16. Bake uncovered for 15 minutes.
17. Let stand for 5 - 10 minutes before serving.
18. Serve with sour cream.
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