Now that we’re getting down to the wire on the move, I spend my weekends staring at the remnants of the pantry, creating combinations for the weekly menu. This weekend, I saw I had two partial boxes of no-boil lasagna noodles and a can of black beans. So, the first thing that came to mind was…
9 or12 no-boil lasagna noodles (enough for three layers of 3 or 4 noodles)
1.5 lbs ground beef
2 tbsp chili powder
2 tbsp taco seasoning
3 cloves garlic, minced
1 can black beans, rinsed and drained
1 can fire-roasted diced tomatoes, drained
1 jar enchilada sauce (I used Frontera Classic Chile)
15 oz ricotta cheese
1/4 cup milk
2 tbsp cumin
12 oz shredded taco cheese
Grated Parmesan cheese
Preheat oven to 375 F. In a large skillet, brown beef over medium-ish heat. Add chili powder and taco seasoning to browning meat and stir in completely. While meat is cooking, beat eggs in a large mixing bowl. Whisk in ricotta, milk, and cumin. Set aside. When meat is cooked, add garlic and saute until aromatic. Add beans, tomatoes, and enchilada sauce. Stir thoroughly and heat through.
Once heated, spoon a very, very thin layer of the meat mixture onto the bottom of a 9 x 13 baking dish (just enough liquid to ensure that the bottom of the dish is not dry). Cover with a layer of noodles. Add 1/3 of meat mixture and spread evenly. Top with 1/2 of the ricotta mixture and spread evenly. Top with 1/2 of the shredded cheese. Cover with a layer of noodles. Add 1/2 of the remaining meat mixture and spread evenly. Top with remaining ricotta mixture and spread evenly. Top with remaining cheese. Cover with a layer of noodles. Add remaining meat mixture and spread evenly. Top with desired amount of grated Parmesan.
Bake covered for 30 min. Uncover and bake for 15 more minutes.
Makes 6 servings. Enjoy!