10-12 whole wheat lasagna noodles, prepared according to package directions.
1 ½ pounds lean ground beef or turkey
1 medium onion, chopped
1 envelope taco seasoning
3/4 cup water
1 -16 oz. container low-fat ricotta cheese
1 large egg, beaten
1 - 26 oz. jar spaghetti sauce (I use Prego Garden Combo)
½ cup of your favorite salsa
1 medium carrot, diced (I use 1/2 cup of the carrot "matchsticks")
1 - 4.5 oz. can chopped green chilies
1-2 tsp. cumin
1 - 9 oz. package frozen corn
1 - 15 oz. can black beans, drained and rinsed
8-12 oz. (2-3 cups) low-fat, shredded Colby Jack or Cheddar cheese
Heat oven to 375F.
Spray 13 x 9" baking dish with cooking spray and dab in a bit of spaghetti sauce.
Brown meat and onion, drain. Add taco seasoning and water. Simmer 5 min.
Combine ricotta and eggs.
Combine spaghetti sauce, salsa, veggies, cumin, and meat mixture.
Place 3 or 4 noodles on bottom of dish. Spread 1/3 of ricotta mix on top of noodles.
Top with 1/3 of the meat/sauce mixture. Sprinkle with 1/3 cheese. Repeat layers 2 times, ending with cheese.
Bake at 375 degrees, covered, for 40 minutes, uncover and bake 20 minutes more.
Let stand 10 min. before serving.
- Any family who enjoys Mexican or Southwestern dishes will love this.
- My version isn't very spicy, you can adjust that!
- A little light sour cream, some fresh chopped tomatoes . . . mmmmmmm!