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Ingredients
9 Uncooked lasagna noodles
1 Pound lean ground beef
1 (1 1/4 oz) Package taco seasoning mix
3/4 Cup water
1 (15 oz) Container ricotta cheese
1 (4 1/2 oz) Can chopped green chilies
2 Eggs
1 (26 to 30 oz) Jar spaghetti sauce
2 Teaspoons cumin
1 (10 oz) Package frozen yellow corn
1 (15 oz) Can black beans, rinsed & drained
3 Cups Monterey Jack cheese, shredded
Instructions
Preheat oven to 375�F.
Spray a 13� x 9� (3-quart) baking dish with nonstick cooking spray.
Cook lasagna noodles to desired doneness as directed on package. Drain; rinse with cold water to cool. Drain well.
Meanwhile, in a large skillet over medium-high heat, brown ground beef until thoroughly cooked. Drain. Add taco seasoning mix and water; simmer 5 minutes or until thickened.
In a small bowl, combine ricotta cheese, green chilies and eggs; mix well. In a medium bowl, combine spaghetti sauce and cumin; blend well.
To assemble, place 3 lasagna noodles over bottom of sprayed baking dish. Spoon and spread 1/3 of the ricotta mixture over noodles; top with 1/3 each of beef mixture, corn, beans, sauce and cheese. Repeat layers 2 more times.
Bake at 375�F for 40 to 50 minutes or until thoroughly heated. Place cookie sheet or foil on rack below lasagna to catch any spills. Let stand 10 minutes before serving.