Ingredients
Ingredients
16 oz Creamette® Lasagna
1.50 lbs lean ground beef
1.50 cups chopped green onion
1 (14 1/2 oz.) stewed tomatoes
1 (8 oz.) tomato sauce
1 (8 oz.) taco sauce
4 tbsp ripe olives, chopped
1 garlic cloves, minced
1 tsp chili powder
1 (16 oz.) refried beans
4 cups Monterrey Jack cheese, shredded
Directions
Cooking Directions
1
Prepare pasta according to package directions; drain. Lay flat on foil to cool.
2
Heat oven to 375°F.
3
In a large skillet, brown meat. Add onion, stewed tomatoes, tomato sauce, taco sauce, olives, garlic and chili powder; simmer 5 minutes.
4
Spread 1/2 cup meat sauce on bottom of 13 x 9 x 2-inch baking dish.
5
Arrange 4 pasta pieces lengthwise over sauce, overlapping edges.
6
Spread one-third beans, 1-1/4 cups meat sauce and one-fourth cheese over pasta.
7
Repeat layers twice.
8
Cover with pasta, remaining sauce and cheese.
9
Cover and bake 30 minutes; let stand 10 minutes before cutting.
10
Garnish with fresh chopped cilantro, if desired.
