This is a delicious Mexican lasagna that is loaded with flavor but not fat!
- 1 pkg oven ready lasagna noodles
- 1/2 lb very lean ground beef
- 6 ounces low-fat ricotta cheese
- 2 each eggs
- 2 cups shredded low-fat montery jack or colby cheese
- 1 24 ounce jar good quality tomato sauce
- 1 15 ounce can fire roasted diced tomatoes spicy optional
- 1 15 ounce can black beans, rinsed and drained substitute with pinto or vegetarian refried beans
- 1 cup frozen corn
- 1 4 ounce can diced green chilis heat level optional
- 2 tbsp chili powder
- 3 tsp ground cumin, divided
- 2 each green onions, diced
- 2 tbsp homemade taco seasoning substitute storebought seasoning with no msg
- 3 tbsp fresh cilantro, roughly chopped optional
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Preheat oven to 375 degrees
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Preheat a large skillet over medium-high heat. Add 2 tbsp olive oil. Add onion to skillet and cook just until transulent. Add ground beef and season with chili powder and 1/2 of the cumin. Brown the meat until no longer pink in the center. Add additional taco seasoning, as desired. Add tomato sauce, diced tomatoes, and green chilis. Mix well. Add black beans and corn. Heat mixture for 2-3 minutes. Season with salt, to taste.
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Combine ricotta, eggs, remaining cumin, and 2 tbsp cilantro with a whisk.
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Spread a thin layer of meat sauce into a 9x9 casserole dish. Top with lasagna noodles. Top noodles with 1/3 of ricotta mixture.
Top ricotta mixture with 1/3 of beans. Layer beans with 1/3 shredded cheese.
Repeat, ending with a topping of shredded cheese.
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Bake for 45-50 minutes or until top layer is browned and bubbly. Serve hot with additional toppings.
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Top lasagna with low-fat sour cream, diced green onions, sliced avocado, sliced black olives, diced fresh tomatoes, roughly chopped cilantro