Southwest Lasagna

(1)
  2 reviews
  • 40 min prep time
  • 1 hr 40 min total time
  • 12 ingredients
  • 12 servings

Ingredients

9
uncooked lasagna noodles
1
lb extra-lean (at least 90%) ground beef
1
package (1 oz) Old El Paso™ 40% Less-Sodium Taco Seasoning Mix
3/4
cup water
1
container (15 oz) ricotta cheese
1
can (4.5 oz) Old El Paso™ chopped green chiles
2
eggs
1
jar (26 to 28 oz) tomato pasta sauce
1
can (15 oz) black beans, drained, rinsed
1
box (9 oz) Green Giant™ Niblets® frozen corn, thawed
2
teaspoons ground cumin
3
cups shredded Monterey Jack cheese (12 oz)

Directions

  1. 1 Place cookie sheet or foil in oven on rack below middle oven rack; heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  2. 2 Cook lasagna noodles as directed on package; drain. Rinse with cold water to cool; drain well.
  3. 3 Meanwhile, in 10-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in taco seasoning mix and water. Reduce heat; simmer 5 minutes or until thickened.
  4. 4 In small bowl, mix ricotta cheese, chiles and eggs.
  5. 5 Stir pasta sauce, beans, corn and cumin into beef mixture. Cook about 5 minutes, stirring occasionally, until thoroughly heated.
  6. 6 To assemble lasagna, arrange 3 cooked noodles in bottom of baking dish. Spoon and spread 1/3 of ricotta mixture over noodles; top with 1/3 each of beef mixture and cheese. Repeat layers 2 more times, reserving last 1/3 of cheese.
  7. 7 Place baking dish on middle oven rack; bake 25 minutes. Sprinkle with reserved cheese; bake 15 to 25 minutes longer or until lasagna is bubbly and cheese is melted. Let stand 10 minutes before serving. Cut into squares.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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