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Santa Fe Lasagne
Cummulative Rating
Servings
Serves 8
Difficulty
Involved |
Ingredients
Butter for coating baking dish, or non-aerosol cooking spray
1 Tablespoon unsalted butter
1 cup onion, chopped
1/2 pound ground round
4 cups pico de gallo
2 teaspoons ground cumin
8 garlic cloves, minced and divided
One 15 ounce can black beans, rinsed and drained
2 cups cottage cheese
1/2 cup cream cheese
1/2 cup fresh parmesan cheese, grated and divided
1 egg white
1 head fresh spinach, stemmed
15 pre-cooked gf lasagne noodles
2 cups cheddar cheese, shredded |
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Directions
Preheat oven to 375 degrees F.
Blanch spinach in a pot of boiling, salted water for about 2 minutes, or until wilted. Drain in a colander and set aside.
In a large heavy skillet melt butter over medium-high heat. Add onion and cook for 3 minutes. Add ground round and cook until browned. Add pico de gallo, cumin, beans, and half the garlic. Mix well and remove from heat.
In a food processor, combine cottage cheese, remaining garlic, cream cheese, 1/4 cup parmesan cheese and egg white; pulse until just blended.
Squeeze any excess water out of blanched spinach. Add spinach to cheese mixture and pulse 2-3 times.
Spread 3/4 cup ground round mixture in bottom of a 13"x9" baking dish coated with butter, or cooking spray. Arrange noodles over ground round mixture and top with 1 cup cottage cheese mixture, 3/4 cup ground round mixture, and 1/4 cup cheddar cheese. Repeat layers, ending with noodles. Spread remaining ground round mixture over noodles and sprinkle with 1/4 cup parmesan cheese.
Cover with foil and bake at 375 degrees F for 30 minutes. Uncover and sprinkle with remaining 1/4 cup cheddar cheese and continue baking, uncovered, for 10 minutes more. Let stand for 10 minutes. Serve. |
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Tips
This can be made ahead and refrigerated, covered with foil for up to 24 hours.
Make ahead: 4 cups pico de gallo
lasagna noodles |
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