Lasagna >
| | Southwestern Beef & Bean Lasagna
1/2 pound of extra lean ground beef
1 can (16 ounces) of pinto beans, drained
1 teaspoon of cumin seeds or 1/2 teaspoon of ground cumin
1 teaspoon of olive oil
1 1/2 cups of chopped onions
1 tablespoon of seeded and minced jalapeno pepper
1 clove garlic, minced
4 cups of tomato sauce
1 can ( 4 ounces) of diced green chilies, undrained
2 teaspoons of chili powder
1 teaspoon of dried oregano leaves
1 container (8 ounces) of cottage cheese
1 1/2 cups of (6 ounces) of shredded Cheddar cheese, divided
1 egg white
1/2 cup of chopped fresh cilantro
1/2 teaspoon of salt
1/4 teaspoon of black pepper
8 ounces of uncooked lasagna noodles
1 cup of water
Brown beef in large skillet. drain off fat. Stir in beans; set aside. Place cumin seeds in large nonstick skillet. Cook and stir over medium heat 2 minutes or until fragrant. Remove from skillet. In same skillet, heat oil. Add onions, jalapeno and garlic; cook until onions are soft. Add tomato sauce, green chilies, chili powder, oregano and cumin seeds. Bring to a boil; reduce heat. Simmer, uncovered 20 minutes.
Preheat oven to 350ºF. Combine cottage cheese, 1/2 cup of Cheddar cheese, egg white, cilantro, salt and black pepper in medium bowl. Spray 13x9 inch baking pan with cooking spray. Cover bottom with 3/4 cup tomato sauce mixture. Place layer of noodles on sauce. Spread half the beef mixture over noodles, then place another layer of noodles on top. Spread cheese mixture over noodles. Spread with remaining beef mixture. Layer with noodles. Pour remaining sauce mixture over all; sprinkle with remaining 1 cup Cheddar cheese. Pour water around edges. Cover tightly with foil. Bake for 1 hour and 15 minutes or until pasta is tender. Cool 10 minutes before serving. Makes 6 servings |
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