Jenn’s Mexican Lasagna
INGREDIENTS:
· 1 pound ground beef (you don’t need to brown it)
· 1 (16 ounce) can refried beans
· 1 pkt. Taco seasoning (use a homemade version or Simply Organic brand)
· 12 uncooked lasagna noodles (whole wheat)
· 1 cup water
· 2 1/2 cups picante sauce or salsa
· 1-2 cups sour cream
· 3 cups shredded Monterey Jack or Cheddar cheese (or mix together).
· You can also add ½-1 cup of pureed veggies to the meat mixture for added nutrition without affecting the flavor. Try carrots, cauliflower or squash.
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine beef, beans, and taco seasoning.
3. Place 4 uncooked noodles in bottom of a 9×13 inch pan. Spread half of beef mixture over noodles. Layer with ¾ c. of cheese. Top with 4 noodles. Spread with remaining mixture and top with remaining noodles.
4. In a medium bowl, mix water and picante sauce. Pour evenly over layers. Cover tightly with foil.
5. Bake 1 1/2 hours in the preheated oven, or until noodles are tender.
6. Spoon sour cream over lasagna, and top with remaining cheese. Bake uncovered until cheese melts, about 5 to 10 minutes.
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{ 1 comment… read it below or add one }
Julie 06.14.08 at 7:29 am
thanks for the recipe. I like how the noodles are not pre-cooked, but rather cook as the lasagna cooks. Makes life easy.
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