Fiesta Lasagna

Fiesta Lasagna

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    pound ground beef

  • ¼

    cup chopped onion

  • 1

    can (16 ounces) refried beans

  • 1

    can (16 ounces) mild chili beans, undrained

  • 1

    can (14-½ 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

  • ¼

    teaspoon garlic powder

  • 1-¼

    cups shredded Monterey Jack cheese

  • 1-¼

    cups shredded part-skim mozzarella cheese

  • ¾

    cup 4% cottage cheese

  • 1-¼

    cups sour cream, divided

  • 9

    lasagna noodles, cooked, rinsed and drained

Directions

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. 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. 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). 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.


Nutrition

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