1 cup chopped onion
1 pound ground beef
4 cups bottled salsa
2 teaspoons ground cumin
6 garlic cloves, minced and divided
1 (15 oz) can pinto beans, rinsed and drained
1 (15 oz) carton ricotta cheese
8 oz. cream cheese
1/2 cup grated Parmesan cheese
1 large egg
1 (10 oz) package frozen chopped spinach, thawed, drained, and squeezed dry
pre-cooked lasagna noodles
4 cups shredded Mexican blend or Cheddar cheese
- Place a large nonstick skilled coated with cooking spray over medium-high heat until hot. Add onion and cook for 3 minutes. Add beef, cook until browned, stirring to crumble. Add salsa, cumin, half the garlic, and beans.
- Place ricotta in a food processor and process until smooth. Add remaining garlic, cream cheese, Parmesan cheese, spinach, and egg white. Pulse until smooth.
- Spread 3/4 cup beef mixture in the bottom of a 13" x 9" baking dish coated with cooking spray. Arrange 3 noodles over beef mixture and top with 1 cup ricotta mixture, 3/4 cup beef mixture, and Mexican cheese.
- Repeat layers, ending with beef mixture (place remaining Mexican cheese aside).
- Cover with foil, may store in refrigerator up to 24 hours.
- Preheat oven to 375 degrees.
- Bake, covered at 375 degrees for 30-35 minutes. Uncover and sprinkle with remaining Mexican cheese. Bake, uncovered, for 10 minutes.
- Let stand 10 minutes.
