Title: Sour Creamy Chili Beef Lasagna
Categories: Chili Ethnic Pasta
Yield: 1 Servings
| 10 | | Divided lasagna noodles |
| 32 | | Ox plain low-fat yogurt |
| 1 | ct | (16 oz) lowfat pot or cottage chees |
| 1 | | Salt, pepper, to taste |
| 1 | | Thinly sliced onion |
| 2 | | Finely chopped cloves garlic |
| 1 | cn | (16-oz) slice stew tomatoes |
| 2 | | Sweet red/green sliced bell peppers |
| 1 | | 1-2 sliced jalapeno peppers opt. |
| 3 | tb | Chopped fresh cilantro leaves |
| 1 | tb | Chili powder or to taste |
| 1 | ts | Cumin seeds |
| 1 | ts | Dried oregano |
| 8 | | Thin slices cheddar style light che |
| 1 | cn | (16-oz) tomato paste |
| 1 | lb | Diet-lean ground beef |
| 4 | tb | Crush tortilla chips |
| 4 | tb | Grated romano cheese |
Spray shallow non-stick 11 x 14-inch baking pan with cooking spray. Arrange
five uncooked lasagna noodles in bottom of pan, four facing on e way, the
fifth across the top. Lightly combine yogurt and pot cheese, spread over
noodles. Sprinkle with salt and pepper. Arrange remaining noodles over
yogurt mixture. Add onion, garlic, undrained tomatoes, peppers and half
each of the herbs and seasonings. Add cheddar-style cheese in single layer.
Spread on tomato paste. Crumble raw beef evenly over top and sprinkle with
remaining herbs and seasonings and more garlic, salt and pepper, if
desired. Evenly sprinkle with crushed chips and romano. Cover tightly with
foil and arrange on larger cookie tin or roasting tray. Bake in preheated
425 degree oven for one hour. Carefully remove foil and lower heat to 350
degrees. BAke for 30 minutes more, until top is crispy. Remove from oven
and wait 15 minutes before cutting.