Lasagna Mexicana Recipe

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Type: Lasagna Mexicana Free Cooking Recipe – Pasta

This is a good one!

Ingredients / Directions
12 curly lasagna noodles
1 lb. ground beef
1 cup(s) corn frozen or canned
drained
1 pkg. taco seasoning
1 (15 oz.) can pinto or kidney beans drained (optional)
2 eggs
lightly beaten
16 oz. tub Ricotta cheese
1 cup(s) Mexican style cheese
shredded
4 cup(s)s (32 oz.) of your favorite salsa
2 cup(s)s (8-12 oz. pkg.) shredded Mexican style cheese
1 tbsp vegetable oil
1 cup(s) diced onion Preheat oven to 350?.
For Meat Filling:
In a large skillet over medium heat
heat oil
add onion and garlic and saut? until tender.
Add beef and saut? until brown and cooked through. If desired
pour off fat. Return to heat and add corn
taco seasoning
and beans (if using). Set aside.

For Cheese Filling:
In a medium bowl
combine eggs
ricotta
and shredded cheese. Mix well.

To Finish:
On bottom of a 13×9 inch baking dish
spread 1 cup(s) salsa. Top with 1/3 each the lasagna strips
ricotta cheese mixture
meat mixture
and salsa.
Repeat layering two times and top with shredded cheese. Bake covered 40 minutes or until bubbly. Uncover and bake an additional 5 minutes.
Let stand 10 minutes before serving.
Serve with a dollop of sour cream
chopped jalepeno
and chopped black olives

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