Mexican Lasagna

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 9 lasagna noodles, uncooked
• 1 tablespoon olive oil
• 1 1/2 lbs lean ground beef
• 1 (14 1/2 ounce) can whole tomatoes with juice (save juice and chop tomatoes)
• 1 (12 ounce) can low-sodium v8 juice
• 1 1/2 tablespoons lime juice
• 1 (14 1/2 ounce) can black beans, drained
• 1/2 cup water (more or less as needed)
• 1 (15 ounce) container low-fat ricotta cheese
• 1 large egg
• 1/2-3/4 cup 2% low-fat milk
• 1/2 bunch fresh cilantro, cleaned and chopped
• 2 cups shredded mexican cheese
• 1 tablespoon butter
• 1 large onion, chopped
• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• cayenne pepper (optional)
• seasoning salt
• nonstick cooking spray
• sour cream

Recipe

• 1 preheat oven to 350-degrees f.
• 2 in a large pan, heat oil and brown ground beef. add seasoned salt as desired.
• 3 in a medium pan, melt butter and sauté onions until translucent.
• 4 add onion to beef and season with garlic, onion, chili, and cayenne powders.
• 5 add tomatoes, juices, black beans, half of the cilantro, and thoroughly heat. add water if mixture does not have enough juice.
• 6 beat egg and blend in ricotta, milk, and remaining half of the chopped cilantro.
• 7 coat a 9 x 13-inch pyrex dish with non-stick spray. add some beef and sauce to coat bottom of dish.
• 8 place 3 lasagna noodles over sauce in dish.
• 9 ladle 1/3 of the ricotta mix over the noodles.
• 10 spread 1/4 of shredded cheese over ricotta.
• 11 ladle 1/3 of beef mix over cheese layer.
• 12 repeat steps 8 – 11 for remaining two layers.
• 13 spread remaining cheese on top.
• 14 spray dull foil side in middle with non-stick spray and place sprayed side over lasagna dish so cheese doesn’t stick.
• 15 bake covered for 40 minutes.
• 16 bake uncovered for 15 minutes.
• 17 let stand for 5 - 10 minutes before serving.
• 18 serve with sour cream.