Easy Mexican Lasagna
Minutes Prep time: 25
Minutes Total time: 85
Servings: 6
Difficulty: easy
Minutes Prep time: 25
Minutes Total time: 85
Servings: 6
Difficulty: easy
PAM® Original No-Stick Cooking Spray
1 pound lean ground beef (93% lean)
1/2 cup chopped yellow onion
2 cans (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 can (8 oz each) Hunt's® Tomato Sauce-No Salt Added
1 pkg (1.25 oz each) 30% less sodium taco seasoning mix
6 dry no-boil flat lasagna noodles, uncooked
1 can (16 oz each) Rosarita® Traditional Refried Beans
2 cups shredded Mexican blend cheese
Sliced green onions and sour cream, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 279 mg | 28% |
Carbohydrate | 34 g | 11% |
Cholesterol | 84 mg | 28% |
Total Fat | 18 g | 27% |
Iron | 3 mg | 19% |
Calories | 416 kcal | 21% |
Sodium | 1082 mg | 45% |
Protein | 27 g | 54% |
Saturated Fat | 9 g | 45% |
Sugars | 8 g | 1% |
Vitamin C | 6 mg | 11% |
Preheat oven to 375°F. Spray 8x8-inch glass baking dish and large skillet with cooking spray.
Heat large skillet over medium-high heat. Add beef and onion; cook 5 to 7 minutes or until beef is crumbled and no longer pink, stirring occasionally. Stir in undrained tomatoes, tomato sauce and taco seasoning. Simmer 5 minutes, stirring occasionally.
Spread 1-1/4 cups meat sauce over bottom of dish. Place 2 noodles over meat sauce, top with half of the refried beans, 3/4 cup cheese and 1-1/4 cups meat sauce. Repeat layers. Top with remaining noodles followed by meat sauce and cheese.
Spray underside of aluminum foil with cooking spray. Cover dish tightly with foil; place on baking pan. Bake 30 minutes. Remove foil; bake 15 minutes more or until cheese melts and sauce is bubbly. Let stand 10 minutes before serving. Top with green onions and serve with sour cream, if desired.
Easy Mexican Lasagna