pasta recipes
Mexican Lasagna
Let your taste buds do the hat dance with this packed-with-a- punch lasagna.
Prep: 20 min – Cook: 10 min – Bake: 40 min – Stand: 10 min
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)
1. Heat oven to 375°F. 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.
Nutritional Info Per 1 Serving:
Calories 385 (Calories from Fat 155); Fat 17g (Saturated 9g); Cholesterol 60mg; Sodium 550mg; Potassium 460mg; Carbohydrate 28g (Dietary Fiber 3g); Protein 24g
Diet Exchanges: 2 Starch; 3 Medium-Fat Meat
This recipe displayed with permission from General Mills, Inc.