WE RECOMMEND:

Showers & Parties | Lemon Desserts | Father's Day | Birthdays

Mexican Lasagna

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

Save and Share

false

( 52 Ratings)

52 Ratings

5 Stars 58%

4 Stars 25%

3 Stars 15%

2 Stars

1 Stars

Member Reviews ( 16 )

b8cb6bf3-dc34-4dce-874e-7788c93ba996

Prep Time 20 min
Total Time 1 hr 20 min
Servings 8

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)

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

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.

EXPERT TIPS

Expert Tips

For 12 grams of fat and 335 calories per serving, prepare this recipe with lean ground beef, fat-free ricotta cheese and reduced-fat Monterey Jack cheese.

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.

Accompany lasagna with a frosty glass of lemonade garnished with slices of lemons or limes.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 385
Calories from Fat: 155 ),

% Daily Value

Total Fat: 17 g; 17 %
(Saturated Fat 9 g, 9 % ),
Cholesterol: 60 mg; 60 %;
Sodium: 550 mg; 550 %;
Total Carbohydrate: 28 g; 28 %
(Dietary Fiber 3 g 3 % ),
Protein: 24 g; 24 %

% Daily Value*:

Vitamin A: 22%;
Vitamin C: 10%;
Calcium: 30%;
Iron: 16%;

Exchanges:

2 Starch;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

Be the first to review this recipe!

1 - 3 of 16 Reviews View All

Posted 1/9/2013 3:45:49 PM REPORT ABUSE DomesticDiva09 said:

Rating:

I made this for my husband and I... we loved it! The only reason for giving 4 out of 5 is because of the lack of meat. I added Kraft three cheese shred to one layer and used pepper jack on top since it' s my husband' s fav. Very yummy!

This reply was: Helpful Inspiring