Mexican Lasagna
"Note: this lasagna isn’t super heavy on the sauce, just enough to plump up the pasta noodles perfectly and help everything hold their shape (not dry…just not overly saucy). I split all the ingredients (sauce, cheese, noodles) into three layers but feel free to simplify and just halve everything and do two layers only. Less noodles, more sauce. It’s up to you. Also, the ingredient list looks long, but it comes together quickly, especially with the no-boil lasagna noodles...."
INGREDIENTS
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1 1/2 pounds lean ground beef or turkey
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1 yellow onion, coarsely chopped
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2 garlic cloves, finely minced
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1 (6 ounce) can tomato paste
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1 tablespoon chili powder
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2 teaspoons ground cumin
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dash of ground cayenne pepper
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1 teaspoon dried oregano
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1/2 teaspoon salt
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1/2 teaspoon pepper
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3 (8 ounce) cans tomato sauce
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1 (14.5 ounce) can diced tomatoes, drained
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1 (15 ounce) can black beans, rinsed and drained
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1 ½ cup frozen corn kernels, white or yellow
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1 (6 ounce) can olives, chopped
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9-12 no-boil lasagna noodles (I love the Barilla brand), or boil and drain regular lasagna noodles
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2 cups shredded mozzarella cheese
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1 cup shredded cheddar cheese
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1 cup sour cream, light or regular
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8 ounces cream cheese, light or regular
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