Mexican Lasagna

Mexican Lasagna from ngentile

10 uncooked lasagna noodles
1 lb lean ground turkey (or ground beef)
1 medium onion, chopped
1/4 cup chopped cilantro
1 teaspoon ground red chilies
15 ounces ricotta cheese
24 oz. salsa
1 cup shredded monterey jack cheese
1 package taco seasoning (optional)

Heat oven to 375. Cook and drain noodles as directed on package. (I cheat and use the pre-cooked lasagna noodles that you don’t have to boil ahead of time.) Cook beef, onion, cilantro and red chilies in skillet over medium heat for 8-10 minutes, stirring occasionally, until beef is brown; drain. While meat is browning, you can add taco seasoning to season meat mixture if you want extra spice (optional). Place noodles to bottom of ungreased rectangular baking dish. Layer with 1 1/2 cups of beef mixture, 1 cup ricotta cheese and 1 1/4 cups of salsa. (Doesn’t have to be exact measures, just eyeball the amounts.) Repeat with remaining noodles, beef mixture, ricotta cheese and salsa. Sprinkle with monterrey jack cheese. Bake uncovered 35-40 minutes or until hot. Let stand for 10 minutes before serving.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: