16-oz.
pkg. frozen red/green/yellow bell peppers and onions, thawed
2
16-oz.
cans tomato sauce
1
1.25-oz.
pkg. taco seasoning mix
1
16-oz.
pkg. ricotta or cottage cheese
2
cups
shredded Mexican cheese blend, divided
1
egg, lightly beaten
12
cooked lasagna noodles
Directions
In large skillet brown beef with garlic; drain fat. Stir in bell peppers and onion mixture, tomato sauce and taco seasoning mix. Bring to boiling, stirring constantly until sauce is blended and smooth; reduce heat and simmer 3 minutes.
Preheat oven to 350°F. In medium bowl, combine ricotta cheese, 1 1/2 cups of the Mexican cheese blend and egg.
Spoon 1/2 cup of the sauce mixture into bottom of 3-quart rectangular baking dish. Place 3 noodles on top of sauce; top with remaining one-third cheese mixture and one-third sauce. Repeat layers 2 more times. Sprinkle with remaining 1/2 cup Mexican cheese blend.
Bake 45 minutes or until heated through and cheese is melted.
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