MEXICAN LASAGNA

Ingredients

• 1 can (14 oz / 398 mL) kidney beans, rinsed and drained
• 1 tbsp canola oil
• 1 lb lean ground beef
• 1/2 cup chopped onion
• 1 can (19 oz / 540 mL) diced tomatoes
• 1 1/2 cups medium salsa
• 1 can diced green chilies, drained
• 1 pkg (35 g) taco seasoning mix
• 1 tsp oregano, crumbled
• 1 tsp ground cumin
• 1/4 tsp garlic powder
• 1 1/2 cups Tex-Mex shredded cheese
• 1 cup creamed cottage cheese
• 3/4 cup light sour cream
• 9 oven-ready lasagna noodles
• 1 1/2 cups Tex-Mex shredded cheese
• 3/4 cup light sour cream
• Diced tomatoes*
• Chopped green onions*

Directions

1. Place beans in a food processor. Process, using an on/off motion, until almost pureed; set aside.
2. Heat oil in a Dutch oven over medium heat. Add beef and onion. Cook, stirring to break up beef, until browned and completely cooked, about 10 minutes.
3. Drain off excess fat. Stir in beans and next 7 ingredients (tomatoes through garlic powder).
4. Combine 1 1/2 cups cheese, cottage cheese and 3/4 cup sour cream.
5. Spread 1 cup of beef mixture in a greased 9x13 inch baking dish. Place 3 noodles on top. Layer one-third each of cheese mixture and remaining beef mixture over noodles. Repeat layering twice using remaining noodles, cheese mixture and beef mixture. May be prepared to this point and refrigerated for up to 24 hours.
6. Remove from refrigerator and let stand for 20 - 30 minutes. Bake, covered, at 350ºF for 1 hour or until bubbly and heated through.
7. Meanwhile, to prepare topping, combine 1 1/2 cups cheese and 3/4 cup sour cream.
8. Remove baking dish from oven. Uncover and spread topping over lasagna. Continue baking, uncovered, for 10 - 12 minutes or until topping is melted and heated through. Let stand for 10 minutes before serving. Sprinkle with tomatoes and green onions.