Ingredients
- 1 TBS extra-virgin olive oil
- 1 pound ground veal
- 2 TBS chili powder
- 2 teaspoons oregano
- 1 TBS smoked paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 large yellow onion, chopped
- 5 cloves garlic, minced
- 3 ounces tomato paste
- 16 ounces salsa
- 8 ounces tomato sauce
- 2 cups frozen corn kernels
- 1 (14-ounce) can black beans, drained and rinsed
- 3 TBS fresh cilantro, chopped
- 2 cups chicken stock
- 10 quick cook lasagna noodles (or regular just follow instructions on package)
- 3 cups (12 ounces) shredded cheddar cheese, or pepper jack or Monterey jack (or do a combination of these) (divided)
- 2 scallions, fine chopped, for garnish
- 2 TBS chopped cilantro for garnish
- 2 TBS chopped tomatoes for garnish
Cream Cheese Mixture
- 8 ounces cream cheese
- 4 ounces Greek yogurt (or sour cream)
- 4 ounces shredded cheddar cheese (or Pepper Jack or Monterey Jack, or a combination)
- 3 TBS cilantro
Instructions
- Preheat the oven to 375 degrees F.
- Heat a large skillet over medium-high heat. Add 1 TBS olive oil, then add veal and season with chili powder, cumin, oregano, smoked paprika, salt and pepper. Cook the meat until it’s no longer pink about 5 minutes.
- Add the onion and stir and cook 3-4 minutes.
- Add the garlic and stir and cook 1 more minute.
- Add the tomato paste, salsa, tomato sauce, black beans, corn, and chopped cilantro, and stir.
- Heat the mixture through, 2 to 3 minutes. Add the chicken stock and bring to a simmer and cook for 10 minutes.
- Coat a 9×13 baking dish with cooking spray or olive oil.
- Build lasagna in layers of 2 cups of meat mixture, then 5 pasta noodles across, then half of the cream cheese mixture, then 1 cup of the shredded cheese.
- Next, repeat again with 3 cups of meat, 5 pasta noodles across, the other half of the cheese mixture, and 1 cup shredded cheese.
- Finally, add 3 cups of the meat mixture and cover with 1 cup of shredded cheese.
- Spray cooking spray on the underside of a sheet of tin foil and cover the lasagna. Bake for 50 minutes covered and 5 more uncovered. The sauce should be bubbling around the edges of the pan.
- Let stand 10 minutes then top with the scallions, cilantro, chopped tomatoes and serve.
For The Cream Cheese Mixture
- Soften the cream cheese so it’s easy to stir.
- Add the Greek yogurt, shredded cheese and cilantro and stir until it’s combined. Then set aside.
