Taco Lasagna

Directions

1. 1
   Preheat oven to 350 F.
2. 2
   For the meat filling: In a skillet over medium heat add onion, garlic, bell pepper and ground beef.
3. 3
   Cook until beef is no longer pink and vegetables are tender.
4. 4
   Add the Rotel and taco seasoning.
5. 5
   Cook until liquid is evaporated, about 5 minutes.
6. 6
   Stir occasionally.
7. 7
   When done, remove from heat and set aside.
8. 8
   Meanwhile, make the red sauce.
9. 9
   In a pot set over medium heat, add olive oil and 1 clove of garlic and cook for about 1 minute.
10. 10
    Then, add the tomato sauce, cumin, chili powder, oregano, parsley and sugar.
11. 11
    Cook for 10 minutes on low.
12. 12
    Stir occasionally.
13. 13
    Spoon a little bit of the red sauce on the bottom of a 9x13 baking dish.
14. 14
    Start to layer: Add one layer (3 noodles) of lasagna noodles into the baking dish, add 1/2 of the beef mixture, 1/2 cup salsa, 1/3 of the remaining sauce.
15. 15
    Add 3 more noodles on top, add the remaining beef mixture, remaining salsa and 1/3 of the sauce.
16. 16
    Add last 3 noodles and top with remaining sauce and add the shredded cheese.
17. 17
    Bake for 30 minutes.
18. 18
    When done, let the lasagna sit for 5 minutes.
19. 19
    Serve with additional toppings on top: cilantro, Greek yogurt, tomatoes and black olives.
20. 20
    Enjoy!
21. 21
    Makes 6 servings, about 3 x 3-inch size.
22. 22
    Calories per serving: 286, Fat: 6.3, Cholesterol: 41, Sodium: 947, Potassium: 264, Carbs: 34, Fiber: 4, Sugar: 5.8, Protein: 25.3