What's For Dinner?

Oh, the Pastabilities!

By Allison Huller McAlister

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Southwest Lasagna
While searching through my vast library of cookbooks one day, I came upon a recipe that combines the idea of classic Italian lasagna with the flavor of the Southwest. Since my family loves Mexican food, Mexican-style lasagna sounded like a perfect new dish to try.

Like any lasagna, this one takes some time to prepare; however, let me assure you that the effort is well worth it. This scrumptious pasta was a bonafide winner with the whole family, my 6-year-old included. She loved it for the cheese, noodles and corn, so she said. My husband thought it was great and summed it up by saying that he loves Mexican and he loves lasagna, so naturally he loves Mexican lasagna. This is absolutely the best Southwestern-style/Mexican lasagna we've ever had.

Ease of Preparation:
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Ingredients:
9 uncooked lasagna noodles
1 pound lean ground beef
1 package (1.25 ounces) taco seasoning mix
3/4 cup water
1 container (15 ounces) ricotta cheese
1 can (4.5 ounces) chopped green chilies
2 eggs
1 jar (26 to 30 ounces) spaghetti sauce
2 teaspoons cumin
1 package (10 ounces) frozen yellow corn
1 can (15 ounces) black beans, rinsed and drained
3 cups (12 ounces) shredded Monterey Jack cheese

Heat oven to 375 degrees F. Spray a 13x9-inch (3-quart) baking dish with nonstick cooking spray. Set aside.

Cook lasagna noodles to desired doneness as directed on package. Drain and rinse with cold water to coo. Drain well. Meanwhile, in a large skillet over medium-high heat, brown ground beef until thoroughly cooked. Drain. Add taco seasoning mix and water; simmer five minutes or until thickened.

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