- 6
Ingredients
- 1/2 pound extra lean ground beef
- 1 can (16 ounces) pinto beans, drained
- 1 teaspoon cumin seeds or 1/2 teaspoon ground cumin
- 1 teaspoon olive oil
- 1 1/2 cups chopped onions
- 1 tablespoon seeded and minced jalapeno pepper
- 1 clove garlic, minced
- 4 cups no-salt-added tomato sauce
- 1 can (4 ounces) diced green chilies undrained
- 2 teaspoons chili powder
- 1 teaspoon dried oregano leaves
- 1 container ( 8 ounces) nonfat cottage cheese
- 1 1/2 cups ( 6 ounces) shredded reduced fat Chedder cheese, divided
- 1 egg white
- 1/4 chooped fresh cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces uncooked lasagna noodles
- 1 cup water
Preparation
Step 1
Brown beef in large skillet. Drain off fat. Stir in beans; set aside. Place cumin seeds in large nonstick skillet. Cook and stir over medium heat 2 minutes or until fragrant. Remove from skillet.
In same skillet, heat oil. Add onions, jalapeno and garlic; cook until onions are soft. Add tomato sauce,green chiles,chili powder, oregano and cumin seeds. Bring to a boil; reduced heat. Simmer, uncovered, 20 minutes.
Preheat oven to 350 F. Combine cottage cheese, 1/2 cup Chedder cheese,egg white, cilantro, salt and black pepper in medium bowl.
Spray 13x9 inch baking pan with cooking spray. Cover bottom with 3/4 cup tamato sauce mixture. Place layer of noodles on sauce. Spread half the beef mixture over noodles, then place another layer layer of noodles on top. Spread cheese mixture over noodles . Spread with remaining noodles. Pour remaining sauce mixture over all; sprinkle with remining 1 cup Chedder cheese. Pour water around edges, cover tightly with foil. Bake 1 hour and 15 minutes or until pasta is tender. Cool 1o minutes before serving.