MEXICAN LASAGNA
Let your taste buds do the hat dance with this packed-with-a-punch lasagna. Olé!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Cook and drain noodles as directed on package.
- 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.
- 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.
- Bake uncovered 35 to 40 minutes or until hot. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 385, Carbohydrate 28 g, Cholesterol 60 mg, Fiber 3 g, Protein 24 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 550 mg
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