Recipe: Southwest Lasagna (using ricotta, corn and black beans)

SOUTHWEST LASAGNA

9 to 12 uncooked lasagna noodles
1 lb lean ground beef (or turkey)
1 (1 1/4 oz) envelope taco seasoning
3/4 cup water
1 (15 oz) container ricotta cheese
1 (4.5 oz) can chopped green chiles
2 eggs
1 (30 oz) jar spaghetti sauce
2 tsp ground cumin
1 (9 oz) pkg frozen corn
1 (15 oz) can black beans, drained and rinsed
3 cups shredded Monterey Jack cheese (12 oz)

Heat oven to 375 degrees F. Spray a 13x9-inch baking dish with cooking spray.

Cook noodles as directed on package; drain and set aside.

Brown beef and drain. Add taco seasoning and 34/ cup water. Simmer 5 minutes or till thickened; set aside.

Combine ricotta, chiles and eggs; set aside.

Combine spaghetti sauce and cumin; set aside.

TO ASSEMBLE:
Place 3 or 4 noodles on bottom of dish. Spoon and spread 1/3 of the ricotta mixture on top of noodles. Top with 1/3 of the beef mixture, then 1/3 corn, 1/3 beans, 1/3 sauce mixture and 1/3 of the shredded cheese. Repeat layers 2 times.

Bake at 375 degrees F for 40 to 50 minutes. Let stand 10 minutes before serving.

Makes 12 servings
From: Terry,tx - 01-20-98