Mexican Lasagna

Description:A twist from the normal. We made ours spicy by adding medium rotel and salsa. We served it to the missionaries, and they loved it.

Ingredients:

1/2 lb ground beef

1/4 c instant oats

1/2 onion, chopped

1 envelope taco seasoning mix

3/4 c water1 can black beans, drained

1 can enchilada sauce

1 can rotel tomatoes

3/4 c salsa

1/2 pkg oven ready lasagna noodles

2 c Ricotta or cottage cheese

3 c Cheddar chees, shredded

Directions:Pre-heat oven 375, Brown meat with onions, add oats, taco seasoning, and water. They mix in and you don't even know they are there, but you don't have to add them if it scares you (reduce the water if you do). Add drained black beans, and warm them some. In a seperate bowl combine the enchilada sauce, rotel, and salsa.To make the Lasagna in a 9x13 put 1/3 of the sauce down, add 1/2 the meat mixture. Top with the noodles, then ricotta, meat, cheese, and 1/3 sauce. Repeat with the noodle, ricotta, sauce, then cheese. Tent the pan with foil-so the cheese doesn't stick.Bake for 45 min, cool for 5.Number Of Servings:6 healthy portions

Preparation Time:15-20 prep, 45 bake, 5 cooling