Mexican Lasagne

I got this recipe from my Aunt Brenda in Alberta, Canada. Her son Logan loves to cook and they make this dish a lot. I never usually have seconds of pasta but when I went up there for a visit last year and they made this....I had seconds!

Ingredients:

  • 1 box of lasagna noodles
  • 1 1/2 pounds of ground beef
  • 1/2 cup of finely diced onions
  • 1 clove of garlic chopped fine
  • salt and pepper to taste
  • 1 can of crushed tomatoes (29 ounces)
  • 1 jar of spaghetti sauce of your choice
  • 1/4 cup of taco seasoning
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp chili pepper flakes
  • 1 large container of cottage cheese
  • 2 bags of shredded mexican cheese blend

Directions:

In a large dutch oven on medium high heat brown the ground beef, onions and garlic together, break apart with fork and add your salt and pepper to taste. Once that is browned add your can of crushed tomatoes, 1 jar of spaghetti sauce, and all the seasonings. Turn down to low, stir well and let flavors blend x 30 minutes. Meanwhile boil some salted water and cook your lasagna noodles to a firm el dente (little more on firm side).

Add the cottage cheese to the meat sauce and stir well. Turn off stove and now it is time to layer our lasagna :)

I start off by rubbing a bit of sauce on bottom of my lasagna pan so the noodles don't stick to the bottom. Then lay down your first layer of noodles.

IMG_1643

Next comes the sauce mixture and then top that off with the shredded mexican cheese blend. Repeat this process till your pan is filled and end on the shredded mexican cheese blend.

Top your pan with tin foil and place in a 425 degree oven for 30 minutes. I then take off the tin foil and cook for 5-7 more minutes to brown cheese on top.

Enjoy! My daughter does not like red sauce at all and I thought she would never try this but I told her it was "cheesy taco lasagna" and she ate it lol

[recipe title="Mexican Lasagne" servings="8" time="2hrs" difficulty="easy"]

Ingredients:

  • 1 box of lasagna noodles
  • 1 1/2 pounds of ground beef
  • 1/2 cup of finely diced onions
  • 1 clove of garlic chopped fine
  • salt and pepper to taste
  • 1 can of crushed tomatoes (29 ounces)
  • 1 jar of spaghetti sauce of your choice
  • 1/4 cup of taco seasoning
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp chili pepper flakes
  • 1 large container of cottage cheese
  • 2 bags of shredded mexican cheese blend

Directions:

In a large dutch oven on medium high heat brown the ground beef, onions and garlic together, break apart with fork and add your salt and pepper to taste. Once that is browned add your can of crushed tomatoes, 1 jar of spaghetti sauce, and all the seasonings. Turn down to low, stir well and let flavors blend x 30 minutes. Meanwhile boil some salted water and cook your lasagna noodles to a firm el dente (little more on firm side).

Assemble your lasagne in a pan with the noodles, sauce and cheese, repeating this layering method.  Top it off with the shredded mexican cheese blend.

Top your pan with tin foil and place in a 425 degree oven for 30 minutes. I then take off the tin foil and cook for 5-7 more minutes to brown cheese on top.

Enjoy!

[/recipe]