Taco lasgana

Beef mixture
1 lbs lean ground beef
1/4 cup of diced onion
1 cloves of garlic - diced
1/2 cup Bell Pepper,diced
1- 15oz can rotel diced tomatoes with green chili's not drained
11/2 tbsp. taco seasoning

9 whole wheat lasagna noodles, no boil

Additional Add In's:
1 cup of salsa

Sauce
1 tsp. olive oil
1 clove of garlic
1 15oz can of tomato sauce
11/2 tsp ground cumin
1 tsp chili powder, or to taste
1 tsp of oregano
1 tsp. parsley
dash of sugar

Topping
2 oz shredded lite Mexican cheese

Additional topping when done:
1/4 cup greek yogurt
3 Tbsp of fresh cilantro
1 tomato diced and seeded
2 Tbsp. black olives

Preheat oven to 350

In a frying pan saute onion, garlic, bell pepper and ground beef, cook until beef is no longer pink . Add diced tomatoes and taco seasoning. Cook until liquid is evaporated.

Meanwhile In a pot, add olive oil and 1 clove of garlic cook for about 1 minute, add the tomato sauce, cumin, chili powder, oregano, parsley & sugar. Cook for 10 minutes. Stirring occasionally.

In a oven proof baking dish, spoon a little bit of the sauce on the bottom of your baking dish.

Start to layer:
Add one layer of no boil noodles, add 1/2 of the beef mixture, 1/2 cup salsa, 1/3 of the sauce.

Add another layer of noodles, 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, let lasagna sit for 5 minutes.

Additional toppings: cilantro and greek yogurt,tomatoes and black olives. Enjoy!

Serving Size: 6