Classic lasagna gets a Mexican twist with taco seasoning, peppers, and plenty of cheese. If you have diced chili tomatoes you can substitute 1½ cup (or 1 398 mL can) of those for the salsa and tomato sauce.
Ingredients
1 lb ground beef
125 g (1/2 a pkg) low fat cream cheese
2 Tbsp sour cream
¾ cup salsa
½ cup tomato sauce, + a separate ⅓ cup
1 red bell pepper, chopped
3 green onions, chopped, + 1 for topping is desired
1 35 g package taco or fajita seasoning, or 3-4 Tbsp homemade
6 lasagna noodles
2 cups shredded cheddar or Monterey Jack cheese
Instructions
Preheat oven to 350 degrees Fahrenheit. Lightly grease an 8x11" baking dish and set aside.
Cook lasagna noodles according to package directions.
Meanwhile, brown beef in large skillet until no pink remains. Drain fat. Stir in cream cheese until melted, then add sour cream, salsa, ½ cup tomato sauce, pepper, green onion, and taco seasoning. Simmer for 10 minutes, or until peppers are softened.
In prepared 8x11" pan, spread a thin layer of the meat mixture to just barely cover the bottom of the pan. Top with 3 of the cooked lasagna noodles. Top noodles with all the remaining meat mixture, then another layer of noodles. Finish with the remaining ⅓ cup of tomato sauce and the shredded cheese.
Bake for 20-30 minutes, until heated through and cheese is bubbling. Let stand 5-10 minutes before slicing.
Notes
To freeze, prepare as directed but omit cheese and do not bake. Let cool at room temperature for 1-2 hours before wrapping well and freezing. To reheat, let stand in the fridge overnight, then top with cheese and bake as directed, increasing time by 10 minutes.
Recipe by Hidden Ponies at https://hiddenponies.com/2014/02/taco-lasagna/