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) Old El Paso® salsa (any variety)

1

cup shredded Monterey Jack cheese (4 ounces)

• 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.