Mexican Lasagna
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Serves:
-
8-10
ingredients
- 1 tablespoon olive oil
- 2 lbs lean ground beef
- 1 small onion, minced
- 1 garlic clove, minced
- 4 cups crushed tomatoes
- 1 (1 lb) can kidney bean, drained
- 2 tablespoons tomato paste
- 1 1⁄2 ounces chili seasoning mix
- 10 lasagna noodles
- 2 cups cottage cheese
- 2 cups grated cheddar cheese
directions
- Heat oil over medium-high heat.
- Add beef, onion and garlic and stir until beef is just browned, crumbling with fork, about 5 minutes.
- Add tomatoes, beans, paste and chili seasoning.
- Reduce heat, cover partially, and simmer 30 minutes.
- Preheat oven to 375 degrees F.
- Lightly butter a 13 x 9 inch baking dish.
- Arrange 5 noodles in dish; cover with 2 cups of meat mixture, then 1 cup cottage cheese and 1/3 of the cheddar.
- Repeat.
- Top with remaining meat mixture and cheddar.
- Cover with buttered foil.
- Bake until bubbly, about 30 minutes.
- Let stand 15 minutes before serving.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.