Ranchero Sauce Lasagna
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A Mexican food inspired lasagna. This thing is SPICY. The Ranchero sauce is also delicious on eggs. You can also very easily convert this recipe to be completely vegetarian.
Ranchero Sauce Ingredients
- 1 large pepper, Yellow Bell Pepper
- 1 pepper Anaheim Chile Pepper (can substitute for poblano if needed)
- 4 jalapeno pepeprs
- 2 cloves Garlic
- 1 medium Yellow onion
- 3 tbsp Olive Oil Extra Virgin
- 1 can 14.5oz Fire roasted tomatoes
- 1 can, (4oz) Chopped Green Chiles
- 1 tablespoon tomato paste
- Place the onion and peppers in your food processor and pulse so that they are finely chopped.
- Saute these in a pot with the olive oil for 8 minutes, stirring occasionally.
- Add the garlic and the tomato paste, mix and cook for another 2 minutes
- Add the diced tomatoes, and the green chiles, then simmer for 15 minutes.
- Pour everything into a blender or food processor and mix until mostly smooth, with some chunkiness if desired.
The Lasagna Ingredients
- 1 package, Oven-ready lasagna noodles ( I use the chikcapea brand for the added protein)
- 2 large tomatoes, diced
- 1 Can black beans
- 1 packet taco seasoning
- 1 lb Ground Beef 93%
- 1 tbsp Lime juice
- 1 bag Reduced fat shredded mexican cheese (8 oz)
- 4 cloves Garlic
- 2 teaspoon Olive Oil
- 1/2 cup Frozen Corn
- 1/2 yellow onion minced
- Optional: Green onions for topping
- Preheat the oven to 350 degrees.
- Mince the garlic and saute in the olive oil over medium heat for 3 minutes or so. Add the drained black beans and the corn, and saute for another 3 minutes, stirring occasionally. Season with 2 teaspoons of salt and 1 tablespoon of lime juice. Remove from the pan and pour into a bowl.
- In the same pan, brown your meat until it is mostly brown, then add your onion. Cook for another 2 minutes, stirring. Add your taco seasoning, then add ¾ cup for water and mix. Cook uncovered for 3-6 minutes, or until the liquid has cooked down. Add the seasoned meat to your bowl of beans and corn and mix. Taste and adjust salt as needed.
- To assemble the lasagna: Pour ⅓ of your sauce into a 9X13 baking dish. Layer ⅓ of your noodles, then top with ½ the meat and bean mixture and ½ cup of the cheese. Add another layer of noodles to this, then pour ⅓ of your sauce over the noodles. Add the rest of your bean and corn mix and top with another 1/2 cup of cheese. Add your last layer of noodles and pour your last ⅓ of sauce over everything evenly.
- Chop up two large tomatoes and spread them over the sauce, then top with the last 1 cup of cheese.
- Cover the lasagna loosely with nonstick foil, then bake in the oven for 30 minutes.
- Remove the foil and bake for another 15 minutes, or until the cheese is bubbly and browning.
- Top with chopped green onions, if desired.
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