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Fajita Lasagna
Cooking spray 1 lb bag frozen stir-fry bell peppers and onions, thawed 1 pound lean ground beef 1 29 ounce can tomato sauce 1 1/2 Tablespoons Fajita Seasoning 12 no-boil lasagna noodles, 6 to 8 inches long and 3 inches wide 3 cups shredded Colby Monterey Jack cheese Guacamole Thick chunky salsa Low fat sour cream Directions: 1. Heat oven to 350º F 2. Spray bottom and sides of rectangular baking dish, 13x9x2 inches, with cooking spray 3. Drain thawed bell pepper mixture on several layers of paper towels 4. Set aside 5. Cook beef in 10-inch skillet over medium-high heat until browned stirring occasionally, 6. Drain 7. Stir in tomato sauce and seasoning mix 8. Bring to a boil 9. Spread 1/2 cup sauce mixture in baking dish 10. Arrange 4 noodles crosswise, slightly overlapping, on sauce 11. Spread 1 1/2 cups sauce over noodles completely covering noodles 12. Spread pepper mixture evenly over sauce 13. Sprinkle with 1 cup cheese 14. Arrange 4 noodles crosswise, slightly overlapping, on cheese 15. Spread about 1 1/2 cups sauce over noodles completely covering noodles 16. Sprinkle 1 cup of the cheese and the olives over sauce 17. Arrange 4 noodles crosswise, slightly overlapping, on olives 18. Spread remaining sauce over noodles completely covering noodles 19. Sprinkle with remaining 1 cup cheese 20. Spray piece of aluminum foil large enough to cover baking dish with cooking spray 21. Tightly cover baking dish with foil sprayed side down 22. Bake about 30-40 minutes or until hot and bubbly 23. Let stand 15 minutes before cutting 24. Serve with guacamole, salsa and sour cream Serves: 8 Calories: 225 Total Fat: 24g Saturated Fat: 13g Cholesterol: 75mg Sodium: 1030mg Total Carbohydrate:19g Dietary Fiber:6g |
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