Mexican Lasagna

Name: Mexican Lasagna
Ingredients: 1 tablespoon olive oil; 2 lbs lean ground beef; 1 small onion, minced; 1 garlic clove, minced; 4 cups crushed tomatoes; 1 (1 lb) can kidney bean, drained; 2 tablespoons tomato paste; 1 12 ounces chili seasoning mix; 10 lasagna noodles; 2 cups cottage cheese; 2 cups grated cheddar cheese

11 ingredients

12 steps

Ingredients

1 tablespoon olive oil
2 lbs lean ground beef
1 small onion, minced
1 garlic clove, minced
4 cups crushed tomatoes
1 (1 lb) can kidney bean, drained
2 tablespoons tomato paste
1 12 ounces chili seasoning mix
10 lasagna noodles
2 cups cottage cheese
2 cups grated cheddar cheese

Directions

1

Heat oil over medium-high heat.
2

Add beef, onion and garlic and stir until beef is just browned, crumbling with fork, about 5 minutes.
3

Add tomatoes, beans, paste and chili seasoning.
4

Reduce heat, cover partially, and simmer 30 minutes.
5

Preheat oven to 375 degrees F.
6

Lightly butter a 13 x 9 inch baking dish.
7

Arrange 5 noodles in dish; cover with 2 cups of meat mixture, then 1 cup cottage cheese and 1/3 of the cheddar.
8

Repeat.
9

Top with remaining meat mixture and cheddar.
10

Cover with buttered foil.
11

Bake until bubbly, about 30 minutes.
12

Let stand 15 minutes before serving.