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. 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.
We took shortcuts in the kitchen to make the lasagna process easy, since it can seem daunting. Use frozen vegetables to avoid extra chopping, choose no-boil noodles to eliminate the noodle-making step. You can even choose noodles made from rice or corn to make it gluten free. You may not use all the tomato sauce when you assemble the lasagna, but that's fine, you can just serve it on the side. And we suggest serving it with Roasted Salsa Verde because we love the way the tart tomatillos taste with this lasagna, but you can serve it with any salsa you like.
- Cooking spray
- 1, 1-pound bag frozen bell peppers and onions, thawed
- 1 pound lean ground beef
- 1, 29 ounce can tomato sauce
- 1 1/2 Tablespoons Fajita Seasoning
- 1 package no-boil lasagna noodles
- 3 cups shredded colby, pepper jack, or Monterey jack cheese, or a combination of these
- Guacamole
- Roasted Salsa Verde
- Sour cream
- Preheat oven to 350º F.
- Spray bottom and sides of rectangular baking dish, 13x9x2 inches, with cooking spray.
- Thaw peppers and onions in microwave and drain on a paper plate. Set aside.
- Cook beef in 10-inch skillet over medium-high heat until browned, stirring occasionally.
- Drain beef. Pour out excess fat, then stir in tomato sauce and Fajita Seasoning. Bring to a boil, then turn off heat.
- Spread 1/2 cup sauce mixture in baking dish.
- Lay noodles down on top of tomato sauce to cover bottom, overlapping slightly if necessary.
- Cover noodles with another layer of sauce, making sure they are completely covered.
- Spread one half of the pepper and onion mixture evenly over sauce, then cover with 1 cup of cheese.
- Make another layer of all ingredients; lay noodles over cheese, then cover with sauce, remaining pepper and onion mix, and more cheese.
- Lay down one last layer of noodles, and cover with one final layer of sauce. Sprinkle with the last cup of cheese.
- Spray piece of aluminum foil large enough to cover baking dish with cooking spray.
- Tightly cover baking dish with foil, making sure to place the sprayed side down.
- Bake about 30-40 minutes, or until hot and bubbly.
- Let stand 15 minutes before cutting.
- Serve with guacamole, Roasted Salsa Verde, and sour cream
