Southwest Lasagna

 

9

uncooked lasagna noodles

1

lb extra-lean (at least 90%) ground beef

1

package (1 oz) Old El Paso® 40% Less-Sodium Taco Seasoning Mix

3/4

cup water

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

teaspoons ground cumin

3

cups shredded Monterey Jack cheese (12 oz)

• 1 Place cookie sheet or foil in oven on rack below middle oven rack; heat oven to 375°F. 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 medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in taco seasoning mix and water. 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 minutes before serving. Cut into squares.