Fiesta Lasagna Recipe

Ingredients

• 1 pound ground beef
• 1/4 cup chopped onion
• 1 can (16 ounces) refried beans
• 1 can (16 ounces) mild chili beans, undrained
• 1 can (14-1/2 ounces) Mexican stewed tomatoes, drained
• 1 cup salsa
• 1 can (4 ounces) chopped green chilies
• 1 envelope reduced-sodium taco seasoning
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1-1/4 cups shredded Monterey Jack cheese
• 1-1/4 cups shredded part-skim mozzarella cheese
• 3/4 cup 4% cottage cheese
• 1-1/4 cups sour cream, divided
• 9 lasagna noodles, cooked, rinsed and drained

Directions

• In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, salsa, chilies and seasonings.
• In a large bowl, combine Monterey Jack and mozzarella cheeses; set aside 1 cup. Stir cottage cheese and 3/4 cup sour cream into remaining cheese mixture.
• Spread 1 cup meat sauce into a greased 13-in. x 9-in. baking dish. Layer with three noodles, and a third of the cottage cheese mixture and meat sauce. Repeat layers twice (dish will be full).
• Cover and bake at 350° for 1 hour. Uncover; spread with remaining sour cream. Sprinkle with reserved cheeses. Bake 10-12 minutes longer or until cheese is melted. Let stand for 20 minutes before serving. Yield: 12 servings.

Fiesta Lasagna published in Taste of Home December/January 2008, p38