Southwestern Lasagna

By Lindae999

Prep Time: 40 minutes
Cook Time: 1 hour
Calories 390
19g fat
Dietary Fiber 4 g

Ingredients

• 9 uncooked lasagna noodles
• 2 lbs extra lean at least 90% ground beef
• 2 packages 1.25 oz Old El Paso 40% less sodium taco seasoning mix
• 1 1/2 cup wter
• 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 tsps ground cumin
• 4 cups shredded Monterey Jack Cheese ( 16 oz)

Details

Servings 12

Preparation

Step 1

1) Place cookie sheet or foil in oven on rack below middle oven rack; heat oven to 375degreesF. Spray 13X9 inch (3 quart) glass baking dish with cooking spray.
2) cook lasagna noodles as directed on package; drain. Rinse with cold water to cool; drain well.
3) Meanwhile, in 10 inch skillet, cook ground beef over med-hi heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in taco seasoning mix and wter. reduce heat; simmer 5 minutes or until thickened.
4) In small bowl, mix ricotta cheese, chiles and eggs.
5) Stir pasta sauce, beans, corn and cumin into beef mixture. Cook about 5 minutes, stirring occasionally, until thoroughly heated.
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) 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 minures before serving. Cut into squares.