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Mexican Lasagna
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) salsa (any variety)
1 cup shredded Monterey Jack cheese (4 ounces)
1. Heat oven to 375F. 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.
Makes 8 servings
Do-Ahead: Cover unbaked lasagna tightly with aluminum foil
and refrigerate up to 24 hours or freeze up to two months.
Before baking frozen lasagna, thaw in refrigerator overnight.
Refrigerated lasagna will need about 10 minutes extra baking
time.
   
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