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lasagna noodles sauce ground beef onion celery tomatoes tomato sauce green chilies taco cumin cheese sauce cream-style eggs Cheddar cheese monterey jack cheese topping Cheddar cheese cheese
Viewed: 83 - Published at: 7 years agoIngredients
- 12 lasagna noodles, cooked
- Meat Sauce
- 1 1/4 lbs ground beef
- 1 onion, diced
- 1 stalk celery, diced
- 1 (14 ounce) can crushed tomatoes
- 2 (7 1/2 ounce) cans tomato sauce
- 1 (4 ounce) can diced green chilies, with juice
- 2 tablespoons taco seasoning (I use Bulk Taco Seasoning Mix)
- 1 teaspoon cumin
- Cottage Cheese Sauce
- 2 cups cream-style cottage cheese
- 2 eggs
- 1/2 cup cheddar cheese, grated
- 1/2 cup monterey jack cheese, grated
- Topping
- 1 cup cheddar cheese
- 1 cup monterey jack cheese
Method
- For meat sauce: Scramble fry ground beef, onions, and celery until lightly brown. Stir in remaining ingredients and simmer while making cheese sauce.
- For Cheese sauce: combine ingredients and mix well.
- To assemble: put a small amount of meat sauce in a 9X13 inch baking pan. Top with 4 lasagna noodles. Add 1/3 of remaining meat sauce. Top with 1/2 of cheese sauce, 4 additional noodles, then repeat layers, ending with the meat sauce.
- Sprinkle cheddar and Monterey jack cheese over lasagna.
- Bake , uncovered, for 60 minutes at 350 degrees. Let stand for 10 minutes before serving.
- To freeze: Bake, cool, wrap well, and label. freeze up to 2 months.
- To serve, defrost overnight and then bake until warmed through, or bake from frozen for 1 hour and a half.
