Mexican Lasagna

By lmaley

Ingredients

• 10 uncooked lasagna noodles
• 1 pound lean ground beef
• 1 medium onion, chopped (1/2 cup)
• 1/4 cup chopped fresh cilantro
• 1 teaspoon ground red chilies
• 1 container (15 ounces) ricotta cheese
• 1 jar (24 ounces) Old El Paso™ salsa (any variety)
• 1 cup shredded Monterey Jack cheese (4 ounces)

Details

Adapted from bettycrocker.com

Preparation

Step 1

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

2 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.

3 Place 5 of the noodles in bottom of ungreased rectangular baking dish, 13x9x2 inches. 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. Sprinkle with Monterey Jack cheese.

4 Bake uncovered 35 to 40 minutes or until hot. Let stand 10 minutes before cutting.