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Mexican Lasagna




Source of Recipe


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Mexican Lasagna

Bettycrocker.com
Reviews rate this recipe 4.5 of 5 stars.
Exchanges
Prep Time 20 min - Total Time 1 hr 20 min
Servings 8

Let your taste buds do the hat dance with this packed-with-a-punch lasagna. Olé!

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)

Directions :
• 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.

One serving equals: Calories 385 (Calories from Fat 155); Total Fat 17 g (Saturated Fat 8 g); Cholesterol 60 mg; Sodium 550 mg; Total Carbohydrate 28 g; Dietary Fiber 3 g; Protein 24 g ++++ Exchanges: 2 Starch