Fajita Lasagna
This may look like a complicated lasagna recipe, but it's not. It just takes a few layers and time to bake in the oven and you will have a wonderfully, spicy, cheesy Mexican style lasagna. Now of course this recipe was really just another awesome excuse to use tomatillos!
We chose no-boil lasagna to make the assembly a breeze. If your family loves lasagna and Mexican food, then this fusion dish is certain to be a big hit at the dinner table. It also makes wonderful leftovers (as any good lasagna should).
This is a good source of protein and is low in sodium, but a bit high in fat and cholesterol.
Cuisine: Italian
Ingredients:
- Cooking spray
- 1 lb bag frozen stir-fry bell peppers and onions, thawed
- 1 pound lean ground beef
- 1 29 oz can tomato sauce
- 1 1/2 tablespoons Fajita Seasoning
- 12 cups no-boil whole wheat lasagna noodles, 6 to 8 inches long and 3 inches wide
- 3 cups shredded reduced fat Monterey Jack cheese
- Guacamole
- Roasted Salsa Verde
- Sour cream
Instructions:
- Heat oven to 350º F
- Spray bottom and sides of rectangular baking dish, 13x9x2 inches, with cooking spray
- Drain thawed bell pepper mixture on several layers of paper towels
- Set aside
- Cook beef in 10-inch skillet over medium-high heat until browned stirring occasionally,
- Drain
- Stir in tomato sauce and seasoning mix
- Bring to a boil
- Spread 1/2 cup sauce mixture in baking dish
- Arrange 4 noodles crosswise, slightly overlapping, on sauce
- Spread 1 1/2 cups sauce over noodles completely covering noodles
- Spread pepper mixture evenly over sauce
- Sprinkle with 1 cup cheese
- Arrange 4 noodles crosswise, slightly overlapping, on cheese
- Spread about 1 1/2 cups sauce over noodles completely covering noodles
- Sprinkle 1 cup of the cheese and the olives over sauce
- Arrange 4 noodles crosswise, slightly overlapping, on olives
- Spread remaining sauce over noodles completely covering noodles
- Sprinkle with remaining 1 cup cheese
- Spray piece of aluminum foil large enough to cover baking dish with cooking spray
- Tightly cover baking dish with foil sprayed side down
- Bake about 30-40 minutes or until hot and bubbly
- Let stand 15 minutes before cutting
- Serve with guacamole, salsa and sour cream