Southwest Lasagna

Give an Italian pasta favorite new appeal with black beans, mild chiles, taco seasoning, and other south-of-the-border ingredients. MORE+ LESS-

By Betty Crocker Kitchens

April 30, 2010

uncooked lasagna noodles

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

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

3/4

cup water

container (15 oz) ricotta cheese

can (4.5 oz) Old El Paso™ chopped green chiles

eggs

jar (26 to 28 oz) tomato pasta sauce

can (15 oz) black beans, drained, rinsed

box (9 oz) frozen corn, thawed

teaspoons ground cumin

cups shredded Monterey Jack cheese (12 oz)

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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.