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Southwest Lasagna
Recipe courtesy North Dakota Wheat Commission

9 lasagna noodles
1 1/2 pounds ground beef
16-ounce can refried beans
1 package (1.25 ounces) taco seasoning
1/2 to 1 teaspoon crushed, dried red pepper (optional)
2 cups salsa
1 1/2 cups sour cream
1/2 cup sliced green onions
1 cup sliced black olives
1 1/2 cups shredded Monterey Jack cheese

Cook noodles according to package directions. Brown and drain ground beef. Add beans, taco seasoning and red pepper. Coat a 9 x 13 inch glass baking dish with non-stick cooking spray. Line pan with 3 noodles. Spoon half the meat and bean mixture over noodles. Top with 3 noodles, and remaining meat and beans. Top with remaining noodles. Pour salsa over everything. Cover tightly and bake at 350 degrees until heated through (45-60 minutes). Remove from oven; spread sour cream on top, then sprinkle with onions, olives and cheese. Place under broiler until cheese is bubbly and slightly browned. Cool on rack 15 minutes.

Serves 10.

Nutritional Information