Tasty Planner - Recipe - Southwest Lasagna by Memalou

Instructions

Heat oven to 375°F. Spray a 13×9-inch (3-quart) baking dish with nonstick cooking spray. Set aside.

Cook lasagna noodles to desired doneness as directed on package. Drain and rinse with cold water to cool. Drain well. Meanwhile, in a large skillet over medium-high heat, brown ground beef until thoroughly cooked. Drain. Add taco seasoning mix and water; simmer five minutes or until thickened.

In a small bowl, combine sour cream, cream cheese, green chilies (if using) and eggs. Mix well. In a medium bowl, combine spaghetti sauce and cumin.

To assemble, place three lasagna noodles over bottom of sprayed baking dish. Spoon and spread one-third of the ricotta mixture over noodles; top with 1/3 each of beef mixture, corn, beans, sauce and cheese. Repeat layers two more times.

Bake at 375°F for 40 to 50 minutes or until thoroughly heated. Place cookie sheet or foil on rack below lasagna to catch any spills. Let stand 10 minutes before serving.

Make-ahead Directions: Prepare recipe as directed above except omit shredded cheese. Do not bake. Cover with foil and freeze. When ready to use, do not thaw. Bake, covered, at 350 degrees F for one hour and 40 minutes. Uncover and sprinkle with shredded cheese. Bake an additional 20 minutes or until mixture is thoroughly heated.