Mexican Lasagna

Name: Mexican Lasagna
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 59 milliliters chopped fresh cilantro; 10 uncooked lasagna noodles; 454 grams lean ground beef; 113 grams cup shredded Monterey Jack cheese; 118 milliliters medium onion, chopped; 1 teaspoon ground red chilies; 425 grams container ricotta cheese; 680 grams jar Old El Paso® salsa (any variety)

The recipe Mexican Lasagna could satisfy your Mediterranean craving in around 1 hour and 20 minutes. One serving contains 382 calories, 28g of protein, and 15g of fat. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up salsa, monterey jack cheese, lasagna noodles, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert.

Instructions

Heat oven to 375ºF. Cook and drain noodles as directed on package.

Ingredients you will need

Pasta

Equipment you will use

Oven

Cook beef, onion, cilantro and red chilies in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.

Ingredients you will need

Red Chili Pepper

Cilantro

Onion

Beef

Equipment you will use

Frying Pan

Place 5 of the noodles in bottom of ungreased rectangular baking dish, 13x9x2 inches.

Ingredients you will need

Pasta

Equipment you will use

Baking Pan

Layer with 1 1/2 cups of the beef mixture, 1 cup of the ricotta cheese and 1 1/4 cups of the salsa. Repeat with remaining noodles, beef mixture, ricotta cheese and salsa.

Ingredients you will need

Ricotta Cheese