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Fajita Lasagna
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Prep Time:
15 minutes
Total Time:
1 hour
Fusion lasagna with a Mexican twist using fajita seasoning mix - a crowd-pleaser that will make your family shout "Olé!"
Ingredients:
  • 1 bag (1 pound) frozen stir-fry bell peppers and onions, thawed
  • 1 pound lean ground beef
  • 1 can (29 ounces) tomato sauce
  • 1 envelope (1.4 ounces) fajita seasoning mix
  • 12 no-boil lasagna noodles , each about 6 to 8 inches long and 3 inches wide
  • 3 cups shredded Colby-Monterey Jack cheese (12 ounces)
  • 1 can (2 1/4 ounces) sliced ripe olives, drained
  • Guacamole, if desired
  • Thick & chunky salsa, if desired
  • Sour cream, if desired
Instructions:
  • Preheat the oven to 350°F. Grease a 13x9x2-inch rectangular baking dish with cooking spray. Pat dry the thawed bell pepper mixture on paper towels and set aside.
  • Sear the beef in a 10-inch skillet over medium-high heat until browned, stirring occasionally. Remove any excess fat. Add in the tomato sauce and seasoning mix; bring to a boil. Spread half a cup of sauce in a baking dish. Arrange 4 noodles in a single layer, slightly overlapping, on top of the sauce. Pour 1 1/2 cups of sauce over the noodles, ensuring they are completely covered. Evenly spread the pepper mixture on top of the sauce and then sprinkle with 1 cup of cheese.
  • Layer 4 noodles on top of the cheese, overlapping slightly. Pour 1 1/2 cups of sauce evenly over the noodles. Sprinkle 1 cup of cheese and the olives over the sauce. Layer another 4 noodles on top of the olives. Pour the remaining sauce over the noodles. Sprinkle the last cup of cheese on top.
  • Prepare baking dish by greasing a piece of aluminum foil that is large enough to cover it. Place the foil tightly over the baking dish with the greased side facing down. Bake for around 30 minutes until the dish is hot and bubbly. Allow it to rest for 15 minutes before cutting. Serve with guacamole, salsa, and sour cream. Enjoy!

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