June 14, 2018 (Thursday) – Recipe

Fajita Lasagna

Ingredients

3 Bell Peppers Cut in Strips
2 Onions Diced
1 LB Grass Fed Beef
29 OZ’s Tomato Sauce
1.4 OZ’s Fajita Seasoning
12 Gluten Free no-boil lasagna noodles , each about 6 to 8 inches long and 3 inches wide
 1 Can Salsa
1 Can Guacomole
  • Heat oven to 350ºF. Spray bottom and sides of rectangular baking dish, 13x9x2 inches, with cooking spray.
  • Cook beef in 10-inch skillet over medium-high heat, stirring occasionally, until brown; drain. Stir in tomato sauce and seasoning mix; heat to boiling. Spread 1/2 cup sauce mixture in baking dish. Arrange 4 noodles crosswise, slightly overlapping, on sauce. Spread 1 1/2 cups sauce over noodles, completely covering noodles. Spread pepper mixture evenly over sauce;
  • Arrange 4 noodles crosswise, slightly overlapping, Spread about 1 1/2 cups sauce over noodles, completely covering noodles.  Arrange 4 noodles crosswise, slightly overlapping. Spread remaining sauce over noodles, completely covering noodles.
  • Spray piece of aluminum foil large enough to cover baking dish with cooking spray. Tightly cover baking dish with foil, sprayed side down. Bake about 30 minutes or until hot and bubbly. Let stand 15 minutes before cutting. Serve with salsa and guacamole

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