This Southwestern-style lasagna recipe originated from creativity only a mom possesses. I call it a gift and a mom superpower.
After a particularly hectic day a few weeks ago, my family and I came home famished — so hungry that we could eat just about anything. I looked in our refrigerator and all we had was ground beef, leftover beans and corn from a salad made the day before. I grabbed all the leftovers I could: leftover lasagna noodles, a jar of spaghetti sauce and a lonely onion in the refrigerator's vegetable drawer.
I got to work and magically concocted this savory lasagna that's become a family favorite. My family gobbled it up with plenty of leftovers for lunch the next day.
This delicious dish is perfect to prepare and freeze on Sunday evenings and quickly thaw for a hearty weekday dinner. Enjoy!
In a large skillet, heat oil and cook onion, garlic and ground beef until browned.
Remove from heat and add beans, corn, chili powder, oregano, cumin, salt and pepper.
Place layer of uncooked lasagna noodles in 13"x19" baking dish.
Spread one-third of beef mixture over noodles, sprinkle with one cup of cheese.
Repeat these layers 2 more times, holding off on the last cheese layer.
Pour sauce evenly over lasagna.
Cover lightly with foil and bake at 350° F. for 1 1/2 hours or until noodles are tender. Top with the last cup of shredded cheese and return to oven uncovered for 10 minutes, until cheese has melted.