Mexican Style Lasagna
Let your taste buds do the hat dance with this packed-with-a-punch lasagna.
1 (15 ounce) can black beans, rinsed and drained2 (14.5 ounce) cans Red Gold® Petite Diced Tomatoes with Green Chilies 14.5 oz or Red Gold® Petite Diced Tomatoes with Green Chilies, Lime Juice & Cilantro 14.5 oz2 (10 ounce) cans enchilada sauce1 envelope taco seasoning mix3/4 cup water1 (16 ounce) box traditional lasagna noodles1 (15 ounce) carton low fat ricotta cheese3 cups shredded Mexican blend cheese1/2 cup shredded cheddar cheese1/4 cup cornmeal
- Preheat oven to 350° F. In a large skillet, cook ground beef over medium heat until so longer pink; drain well. Stir in beans, diced tomatoes, enchilada sauce, taco seasoning and water; stir to combine.
- Cover the bottom of a 9x13 inch baking pan with 1½ cups of sauce mixture. Arrange 1/3 of noodles on top of sauce, slightly overlapped. Top with ½ of ricotta cheese, ½ of Mexican blend cheese and 1 cup of sauce. Repeat layers and top with last 1/3 of noodles and the remaining sauce. Sprinkle top with cheddar cheese and corn meal.
- Cover tightly with foil and bake for 1 to 1½ hours; until noodles are cooked. Let stand for 10 minutes before serving