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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 12 |
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This recipe combines my love of lasagna with my love of Mexican food. I tried to make the recipe healthier by using extra-lean ground beef and I increased the fiber by adding beans. -Athena Russell of Florence, South Carolina Ingredients:
1 pound ground beef |
1 can (16 ounces) refried black beans |
1 can (15 ounces) black beans, rinsed and drained |
1/2 cup frozen corn, thawed |
1 jalapeno pepper, seeded and chopped |
1 envelope taco seasoning |
1 can (15 ounces) tomato sauce, divided |
2-1/2 cups salsa |
12 no-cook lasagna noodles |
1-1/2 cups (6 ounces) shredded reduced-fat monterey jack cheese or mexican cheese blend |
1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese |
1 cup (8 ounces) fat-free sour cream |
1 medium ripe avocado, peeled and cubed |
4 green onions, thinly sliced |
Directions:
1. In a large nonstick skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, corn, jalapeno, taco seasoning and 3/4 cup tomato sauce.
2. Combine salsa and remaining tomato sauce. Spread 1/4 cup into a 13-in. x 9-in. baking dish coated with cooking spray. Layer with four noodles (noodles will overlap slightly), half of the meat sauce, 1 cup salsa mixture, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese. Repeat layers. Top with the remaining noodles, salsa mixture and cheeses.
3. Cover and bake at 350° for 45-50 minutes or until edges are bubbly and cheese is melted. Let stand for 10 minutes before cutting. Serve with sour cream, avocado and onions. Yield: 12 servings.
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