Ingredients:
12 lasagna noodles, cooked
1 1/4 lbs ground beef
1 onions, diced
1 stalk celery, diced
1 (14 ounce) cans crushed tomatoes
2 (7 1/2 ounce) cans tomato sauce
1 (4 ounce) cans diced green chilies, with juice
2 tablespoons taco seasoning
1 teaspoon cumin
2 cups cream-style cottage cheese
2 eggs
1/2 cup cheddar cheese, grated
1/2 cup monterey jack cheese, grated
1 cup cheddar cheese
1 cup monterey jack cheese
Directions:
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.
Servings: 6-8
Time preparation: 20 min.
Time total: 80 min.