mexican lasagna

Mexican Lasagna
Serves 10 - 12.
1 1/4 lb ground beef
2/3 cup chopped onion
1 (14.5 oz) can chopped tomoatoes, with juice
1 (8 oz) can tomato sauce
1 (10 oz) can enchilada sauce (I found this at safeway)
1 tbsp dried oregano
1/4 tsp crushed red pepper flakes
2 tbsp chili powder
1 (15 oz) can pinto beans, rinsed and drained
1 (8 oz) package lasagna noodles
1 cup reduced fat ricotta cheese
1 egg white
1 tbsp chopped green chilies (I used canned)
2 cups shredded, reduced fat Montery Jack Cheese

- In a large non-stick skillet, saute the beef and onion until the meat is done and drain any excess grease.
- Add tomatoes, tomato sauce, enchilada sauce, oregano, red pepper flakes, and chili powder. Add the beans and simmer, uncovered for 15 minutes.
- Meanwhile, cook the noodles according to package directions, omitting any salt and oil.
- In a small bowl, combine the ricotta cheese, egg white, and green chilies, set aside.
- Spread 1 cup of the meat sauce over the bottom of a 13x9x2 inch casserole dish coated with non-stick cooking spray. Top with half the noodles, overlapping slightly. Sprinkle with half the remaining meat sauce. Spoon all of the ricotta cheese mixture over the meat mixture and spread it out lightly. Top with half the shredded cheese, the remaining noodles, and the remaining meat sauce and cheese.

To prepare and eat now: Preheat the oven to 375F. Baked covered with foil for 30 - 40 min. Uncover and bake for 10 minutes or until bubbly.
To Freeze: Do not bake before freezing. Cook, wrap and freeze.
To prepare after freezing: Defrost. Preheat the oven to 375F. Baked covered with foil for 40 - 45 min. Uncover and bake for 10 minutes or until bubbly.