Southwest Lasagna
Southwest Lasagna might be just the main course you are searching for. This recipe makes 12 servings with 385 calories, 27g of protein, and 17g of fat each. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe is typical of Mediterranean cuisine. If you have monterey jack cheese, tomato pasta sauce, eggs, and a few other ingredients on hand, you can make it. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. From preparation to the plate, this recipe takes about 1 hour and 40 minutes.
Instructions
Place cookie sheet or foil in oven on rack below middle oven rack; heat oven to 375F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
Cook lasagna noodles as directed on package; drain. Rinse with cold water to cool; drain well.
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.
In small bowl, mix ricotta cheese, chiles and eggs.
Stir pasta sauce, beans, corn and cumin into beef mixture. Cook about 5 minutes, stirring occasionally, until thoroughly heated.
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.
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.