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Preheat oven to 350 F.
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For the meat filling: In a skillet over medium heat add onion, garlic, bell pepper and ground beef.
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Cook until beef is no longer pink and vegetables are tender.
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Add the Rotel and taco seasoning.
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Cook until liquid is evaporated, about 5 minutes.
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Stir occasionally.
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When done, remove from heat and set aside.
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Meanwhile, make the red sauce.
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In a pot set over medium heat, add olive oil and 1 clove of garlic and cook for about 1 minute.
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Then, add the tomato sauce, cumin, chili powder, oregano, parsley and sugar.
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Cook for 10 minutes on low.
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Stir occasionally.
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Spoon a little bit of the red sauce on the bottom of a 9x13 baking dish.
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Start to layer: Add one layer (3 noodles) of lasagna noodles into the baking dish, add 1/2 of the beef mixture, 1/2 cup salsa, 1/3 of the remaining sauce.
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Add 3 more noodles on top, add the remaining beef mixture, remaining salsa and 1/3 of the sauce.
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Add last 3 noodles and top with remaining sauce and add the shredded cheese.
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Bake for 30 minutes.
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When done, let the lasagna sit for 5 minutes.
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Serve with additional toppings on top: cilantro, Greek yogurt, tomatoes and black olives.
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Enjoy!
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Calories per serving: 286, Fat: 6.3, Cholesterol: 41, Sodium: 947, Potassium: 264, Carbs: 34, Fiber: 4, Sugar: 5.8, Protein: 25.3
