Ingredients

12 lasagna noodles
1 tablespoon olive oil
1 large red pepper, finely chopped (~1 cup)
1 yellow onion, finely chopped (~1 cup)
2 teaspoons minced garlic (~2-3 cloves)
2 tablespoons tomato paste
1 packet (1 ounce) taco seasoning mix (Note 1)
1 large beef bouillon cube (Note 2)
1 pound lean (93/7) ground beef
Salt and pepper
1 can (15 ounces) fire-roasted crushed tomatoes (I use Muir Glen)
1 can (11 ounces) mild enchilada sauce (I use Old El Paso)
2 cups extra-sharp Cheddar cheese, freshly grated
2 cups Monterrey Jack cheese, freshly grated
For serving: cilantro, lime, sour cream, avocado, tomatoes/salsa, lettuce, etc, for serving as desired

Instructions

LASAGNA NOODLES: Cook lasagna noodles according to the package directions in salted, boiling water. I always cook a few more in case some break. Drain, rinse in cold water, and set out on parchment paper until ready to use.
VEGGIES: Add the olive oil to a large skillet over medium-high heat. Once oil is hot, add in the finely chopped red pepper and finely chopped 1 cup onion. Cook and stir for 3-5 minutes or until the onion is translucent. Add in 2 teaspoons minced garlic and stir until fragrant, about 30 seconds. Add in the packet of taco seasoning, beef bouillon cube (crumbled), and tomato paste. Cook and stir for 30 seconds to 1 minute. Preheat the oven to 375 degrees F.
BEEF: Push veggies to the side and increase the heat to high. Add beef to the middle of the pan and let stand without touching for 30 seconds. Using a wooden spoon, cook the beef, crumbling as you go, incorporating the veggies into the beef. Season the beef to taste with salt and pepper; I add a pinch of each.
TOMATOES: Add in the crushed tomatoes and enchilada sauce. Cook for 3-4 minutes, scraping any browned bits off the bottom of the pan. Remove from heat and set aside.
ASSEMBLY: Grease a 9x13-inch pan. Spread a thin layer of sauce on the bottom of the pan (about 1/2 cup), and top with 3 cooked lasagna noodles. Top with 1/4 of the remaining sauce, 1/2 cup sharp Cheddar cheese, and 1/2 cup Monterrey Jack cheese. Repeat the layers 3 more times (for 4 layers total) So: 3 lasagna noodles, 1/4th of the sauce, 1/2 cup Cheddar cheese, 1/2 cup Monterrey Jack cheese. Repeat, repeat. End with remaining sauce and cheese on top.
BAKE: Spray a piece of foil with non-stick spray and place (sprayed side down) on the lasagna. Bake for 40 minutes. Uncover the lasagna and bake 8-10 more minutes, or until cheese is fully melted on top. Let stand for 5-10 minutes before cutting.
SERVE: Serve lasagna with favorite toppings like fresh cilantro, fresh lime (I think a squeeze of lime is a must have!), ripe sliced avocado or guacamole, cherry tomatoes or salsa, sour cream, etc.
Notes
Note 1: A taco seasoning packet makes this recipe quick and easy; I recommend McCormick's® for flavor. If you'd prefer to make your own, here's my go-to mix for taco seasoning:
1 tablespoon chili powder
1 teaspoon paprika and 1 teaspoon cumin
1/2 teaspoon oregano and 1/2 teaspoon roasted garlic powder
1/2 teaspoon fine sea salt and 1/2 teaspoon freshly cracked pepper
Simply whisk these seasonings together in a small bowl and use in place of the taco seasoning packet.
Note 2: Here are the exact bouillon cubes I use; they're a bit larger than most, so you may want to use 2 smaller ones.

Freezer Meals