Description
This hearty beef and cheese lasagna is a family favorite, layering delicious flavors with a creamy filling.
Ingredients
Scale
- 1 1/2 pounds lean ground beef
- 1 yellow onion (chopped)
- 1/4 cup flour
- 3 tablespoons chili powder (NOT cayenne pepper)
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1/3 cup tomato paste
- 4–6 garlic cloves (minced)
- 3 1/2 cups reduced sodium chicken broth
- 1 14 oz. can fire roasted diced tomatoes (with juices)
- 1 4 oz. can mild chopped green chiles
- 1 teaspoon unsweetened cocoa powder
- 1 teaspoon sugar
- a pinch of cinnamon
- 1 15 oz. can pinto beans (rinsed and drained)
- 1 1/2 cups frozen sweet corn (no need to thaw)
- 1 6 oz. can chopped black olives (drained)
- 1/2 tablespoon apple cider vinegar
- 15 regular lasagna noodles (NOT no boil)
- 2 cups freshly grated Monterrey Jack cheese
- 2 cups freshly grated sharp cheddar cheese
- 1 cup sour cream or Greek yogurt
- 8 oz. Cream Cheese (softened)
- 1/2 cup mild salsa verde
- 1/4 teaspoon salt
Instructions
- SOAK NOODLES: Place lasagna noodles in the bottom of a long pan. Pour hot tap water over the noodles until they are submerged. Let them soak while you prep the filling – at least 30 minutes. Agitate the noodles with your hands occasionally to prevent them from sticking together.
- PREP: Preheat oven to 350 degrees F. Lightly grease a deep 9X13-inch pan; set aside. Whisk together the flour and all meat filling seasonings (through cayenne pepper); set aside.
- COOK BEEF: Brown beef and onions in a Dutch oven or very large skillet until almost cooked through. Sprinkle in flour/seasonings mixture and cook for two minutes. Reduce the heat to low and stir in the tomato paste and garlic and cook for one minute.
- FILLING INGREDIENTS: Stir in chicken broth, diced tomatoes, green chiles, cocoa powder, sugar and cinnamon. Bring the sauce to a simmer and continue to simmer, stirring often, until thickened, 10-15 minutes. After the sauce has thickened, stir in beans, corn, olives and apple cider vinegar then remove from heat.
- CREAMY FILLING: Meanwhile, whisk all of the creamy filling ingredients together in a medium bowl, set aside. Combine cheeses in a separate bowl; set aside.
- ASSEMBLE: Spread 1 cup of meat sauce in the bottom of the prepared pan (layer will be thin). Place 4 noodles lengthwise and part of a 5th noodle on top to cover. Spread ¾ cup cream filling evenly over top followed by 1 cup combined cheeses. Repeat layers using two cups meat mixture, 4+ noodles, ¾ cream filling and 1 cup cheeses two more times for a total of 3 complete layers. To finish, top with remaining meat sauce followed by remaining cheese.
- BAKE: Cover the pan with foil and bake at 350 degrees F for 30 minutes. Remove the foil and bake uncovered for an additional 20 more minutes or until the cheese is melted and casserole is heated through. Remove pan from oven and let stand 15 minutes before serving. Garnish with fresh tomatoes, olives, avocados, cilantro and sour cream if desired.
Notes
- Chili powder is not the same as cayenne pepper; ensure to use the correct one.
- Optional to substitute pinto beans with black beans.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/8 of the casserole
- Calories: 500
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg