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Mexican Lasagna


Thursday, January 01, 2004
12 servings
1 lb. lean ground beef
1 small onion, chopped
1 pkg. (1-1/4 oz.) reduced-sodium taco seasoning
1 can (6 oz.) tomato paste
1 can (14-1/2 oz.) diced tomatoes, with liquid
2 cans (10 oz. each) enchilada sauce
1 can (4 oz.) chopped green chilies, drained
1 can (15 oz.) brown, kidney or black beans, drained and rinsed
3 C. fat-free cottage cheese
2 C. shredded fat-free cheddar cheese, divided
Vegetable oil cooking spray
2 lasagna noodles, uncooked
Preheat oven to 350 degrees F. Spray a 9x13-inch baking dish with vegetable oil cooking spray. Cook beef in large skillet over medium heat. Drain. Add onion to skillet; sauté until soft. Remove from heat. Add taco seasoning, tomato paste, diced tomatoes, enchilada sauce, green chilies and beans to meat mixture. Stir until blended. In a separate bowl, mix cottage cheese and 1-1/2 cups cheddar cheese. Set aside. Spoon a third of the tomato sauce mixture into the prepared baking dish. Top with 4 uncooked lasagna noodles. Spread 2 cups cheese mixture over noodles, then add half of the remaining tomato sauce mixture. Add another layer of noodles and remaining cheese mixture. Top with last 4 noodles. Spread remaining tomato sauce mixture over noodles; top with 1/2 cup cheddar cheese. Cover tightly with foil and bake 50-60 minutes, or until noodles are tender. Let stand 10-15 minutes before serving.

Nutrition Facts:
341 calories, 33g carbohydrate, 24g protein, 11g fat, 4.5g saturated fat, 143mg cholesterol, 0.8g dietary fiber
Adapted recipe by Grace Bandeh, RD, LD
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