"Hunger is the best sauce in the world."--Cervantes

Southwestern Lasagna Recipe

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This recipe for Southwestern Lasagna, by , is from Theresa's Favorites , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Sunday, December 23, 2007


9 lasagna noodles
1 lb ground beef
1 envelope taco seasoning mix
3/4 cup water
1 (15 oz) ricotta cheese
2 eggs
1 jar spaghetti sauce
2 teaspoons cumin
1 (9 oz) frozen corn
1 (15 oz) can black beans, drained
12 oz (3 cups) shredded monterey jack cheese

Heat oven to 375.

Spray 13 x 9 baking dish with cooking spray.

Cook lasagna noodles.

Meanwhile, in skillet, brown beef, add taco seasoning and water; simmer 5 minutes.

In small bowl, combine ricotta and eggs; mix well.

In medium bol, combine spaghetti sauce and cumin.

To assemble:
Place 3 noodles in bottom of dish. Spoon and spread 1/3 ricotta mixture over noodles; top with 1/3 each of beef mixture, corn, beans, sauce and cheese.

Repeat layers 2 more times. Bake at 375 for 40-50 minutes.

Let stand 10 minutes before serving.

Number Of Servings:
Number Of Servings:




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