10 divided lasagna noodles
32oz plain yogurt
16oz cottage cheese
1 onion, thinly sliced
2 cloves garlic, minced
1 can stewed tomatoes
1ea red and green peppers, thinly sliced
1/4 cups jalapeno peppers, sliced
1 tsp oregano
1 tsp basil
1 tbs chili powder
1 tsp cumin
1/8 tsp dried red pepper
8 slices cheddar cheese
1 can tomato paste
1 lb ground beef
1/4 cups crushed tortilla chips
1/4 cups grated Romano cheese
Line Dutch oven with heavy-duty aluminum foil and
grease well. Arrange five uncooked lasagna noodles in bottom of oven. Four facing one way, the fifth across the top. Combine yogurt
with cottage cheese and spread over noodles. Arrange remaining noodles over yogurt
mixture. Add onion, garlic, undrained tomatoes, peppers, and 1/2 of seasonings. Add cheddar cheese in single layer. Spread
on tomato paste. Crumble raw ground beef evenly over top and sprinkle remaining
seasonings. Evenly sprinkle crushed chips and Romano cheese. Cover and bake at 425 for 1 hour. Lower heat to 350 and bake
for 30 minutes more, or until top is crispy. Remove as foil package from oven
and wait 15 minutes before cutting.
