Loaded Taco Lasagna

I've made other versions of taco lasagna, but I've never made one with noodles. This is yummy.

• Ready In: 30 mins
• Serves: 45

Ingredients

• 2  cups mozzarella cheese, divided
• 2  cups cheddar cheese, divided
• 9  lasagna noodles, cooked and cooled
• 1  lb ground beef or 1  lb ground turkey
• 1  onion, finely diced
• 2  garlic cloves, minced
• 2 (1 ounce) packages  taco seasoning
• 1  green bell pepper, finely diced
• 28  ounces  low sodium diced canned tomatoes, undrained
• 1  cup corn
• 15  ounces black beans, rinsed and drained
• 1  cup cottage cheese
• 1  cup sour cream
• 1⁄2 teaspoon cumin
• 1  egg

Directions

1. Start by setting your oven to 350 degrees.
2. In a saucepan over medium heat, cook the onion, garlic, and ground beef until browned while breaking it up with a wooden spoon. Drain the excess liquid from the pan.
3. Add taco seasoning and coat everything well. Add 1 cup of water and allow it to cook until the water is evaporated from the pan.
4. Add green pepper, tomatoes in their juices, corn, and black beans. Simmer for 5 minutes. The sauce should thicken a bit. Remove from their saucepan from the heat.
5. Combine cottage cheese, sour cream, cumin, and egg in a mixing bowl.
6. In a casserole layer 1 cup of meat sauce and top with 3 noodles. Spread cottage cheese mixture over the top with a cup of cheddar and mozzarella. Continue layering and top with remaining sauce.
7. Cover with aluminum foil and bake for about 40 minutes.
8. Remove the foil, top dish with the remaining cheddar and mozzarella cheese, and bake until bubbly. If you want your cheese crispier, you can turn on the broiler for the last 3 minutes, watching carefully so it doesn't burn.
9. Once baked to your liking, remove the dish from the oven. Allow to cool for about 10 minutes before slicing and serving. Serve with any additional desired toppings.