Fiesta Lasagna

Fiesta Lasagna

1 pound ground beef
1/4 cup chopped onion
1 can (16 ounces) refried beans
1 can (15-1/2 ounces) mild chili beans
1 can (14-1/2 ounces) Mexican stewed tomatoes, drained
1 cup salsa
1 can (4 ounces) chopped green chilies
1 envelope reduced-sodium taco seasoning
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon garlic powder
1-1/4 cups shredded Monterey Jack cheese
1-1/4 cups shredded part-skim mozzarella cheese
3/4 cup 4% cottage cheese
1-1/4 cups sour cream, divided
9 lasagna noodles, cooked, rinsed and drained

In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, salsa, chilies and seasonings.

In a large bowl, combine Monterey Jack and mozzarella cheeses; set aside 1 cup. Stir cottage cheese and 3/4 cup sour cream into remaining cheese mixture.

Spread 1 cup meat sauce into a greased 13-in. x 9-in. baking dish. Layer with three noodles, and a third of the cottage cheese mixture and meat sauce. Repeat layers twice (dish will be full).

Cover and bake at 350° for 1 hour. Uncover; spread with remaining sour cream. Sprinkle with reserved cheeses. Bake 10-12 minutes longer or until cheese is melted. Let stand for 20 minutes before serving. Makes 12 servings.