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Southwestern Beef and Bean Lasagna


Southwestern Beef and Bean Lasagna

Southwestern Beef and Bean Lasagna

Yield

Makes 8 servings

Ingredients

1/2 pound 95% lean ground beef
1 can (16 ounces) pinto beans, drained
1 teaspoon cumin seeds or 1/2 teaspoon ground cumin
1 teaspoon olive oil
1-1/2 cups chopped onions
1 tablespoon seeded and minced jalapeño pepper*
1 clove garlic, minced
4 cups no-salt-added tomato sauce
1 can (4 ounces) diced green chilies, undrained
2 teaspoons chili powder
1 teaspoon dried oregano leaves
1 container (8 ounces) fat-free cottage cheese
1-1/2 cups (6 ounces) shredded reduced-fat Cheddar cheese, divided
1 egg white
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
1/4 teaspoon black pepper
8 ounces uncooked lasagna noodles (about 10 noodles)
1 cup water

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

Preparation

  1. 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, jalapeño 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.
  2. Preheat oven to 350°F. Combine cottage cheese, 1/2 cup 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 1 hour and 15 minutes or until pasta is tender. Cool 10 minutes before serving.

Nutritional Information

Serving Size: 1/8 of total recipe
Fiber 6 g
Carbohydrate 41 g
Cholesterol 27 mg
Saturated Fat 4 g
Total Fat 10 g
Calories from Fat 26 %
Calories 344
Protein 24 g
Sodium 661 mg

Dietary Exchange

Meat 2
Vegetable 2
Starch 2
Fat 1

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