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|Recipe courtesy North Dakota Wheat Commission|
|16 ounce package lasagna noodles
1 pound lean ground beef
1/2 cup diced yellow onion
1/2 cup diced green bell pepper
2 (29-ounce) cans crushed tomatoes
1.5-ounce package taco seasoning mix
11-ounce jar (1 1/4 cups) hot salsa
16-ounces ricotta cheese
2 eggs, beaten
1/2 teaspoon black pepper
8-ounce can tomato sauce
1 pound sliced mozzarella cheese
4 ounces Monterey Jack or Jalapeno cheese, shredded
|Cook lasagna according to package directions. Divide lasagna noodles into 4 groups.
In dutch oven sauté ground beef, onion and green pepper until meat is lightly browned and vegetables are soft, about 12 minutes. Add crushed tomatoes, taco seasoning mix and salsa. Simmer 20 minutes until reduced by 1/4 and slightly thickened; stirring often.
Whisk together ricotta cheese, eggs and pepper. Cover and set aside.
In a 9 x 13 x 3-inch pan coated with non-stick spray, spread tomato sauce and 1/4 of the lasagna noodles, 1/2 of the meat sauce and just enough mozzarella slices to cover meat sauce. Next, add another layer of noodles and the ricotta cheese. Then, add more noodles, the remaining meat sauce and the remaining mozzarella cheese. Top with the remaining noodles and Monterey Jack cheese.
Cover and bake at 350 degrees for 30 minutes. Cool 15 to 20 minutes before cutting.
Serve with cornbread and sliced cucumber sticks drizzled with lime juice and cinnamon.
|With 10 servings, each provides approximately: 546 calories, 38g protein, 49g carbohydrates, 23g fat, 3.8g fiber, 117mg cholesterol, 4mg iron, 1531mg sodium.|