Taco Lasagna

Preheat oven to 350 F.

For the meat filling: In a skillet over medium heat add onion, garlic, bell pepper and ground beef. Cook until beef is no longer pink and vegetables are tender. Add the Rotel and taco seasoning. Cook until liquid is evaporated, about 5 minutes. Stir occasionally. When done, remove from heat and set aside.

Meanwhile, make the red sauce. In a pot set over medium heat, add olive oil and 1 clove of garlic and cook for about 1 minute. Then, add the tomato sauce, cumin, chili powder, oregano, parsley and sugar. Cook for 10 minutes on low. Stir occasionally.

Spoon a little bit of the red sauce on the bottom of a 9×13 baking dish.

Start to layer: Add one layer (3 noodles) of lasagna noodles into the baking dish, add 1/2 of the beef mixture, 1/2 cup salsa, 1/3 of the remaining sauce.

Add 3 more noodles on top, add the remaining beef mixture, remaining salsa and 1/3 of the sauce.

Add last 3 noodles and top with remaining sauce and add the shredded cheese.

Bake for 30 minutes. When done, let the lasagna sit for 5 minutes.

Serve with additional toppings on top: cilantro, Greek yogurt, tomatoes and black olives.

Enjoy!

Makes 6 servings, about 3 x 3-inch size.

Calories per serving: 286, Fat: 6.3, Cholesterol: 41, Sodium: 947, Potassium: 264, Carbs: 34, Fiber: 4, Sugar: 5.8, Protein: 25.3