mexican lasagna

Name: Mexican Lasagna
Yield: 4
Cuisine: Mexican
Ingredients: 10 - uncooked lasagna noodles ( i buy the type that do not need to be pre-cooked/boiled); 3/4 pound(s) lean ground beef; 1/4 pound(s) pork chorizo - u pick how spicy; 1 - medium onion, finely chopped; 1/4 cup(s) cilantro, fresh - chopped; 15 ounce(s) ricotta cheese; 24 ounce(s) jar herdez salsa casera or other red salsa, i just prefer this one; 2 to 3 cup(s) shredded mexican blend cheese

(1 RATING)

27 Pinches

Nicole Davenport Behrman

Phoenix, AZ

Updated on Dec 15, 2011

This is soooo good the 2nd day ?? Enjoy :D

Rate

No Image

prep time

cook time

method ---

yield 4 ? IDK

Ingredients

10 - uncooked lasagna noodles ( i buy the type that do not need to be pre-cooked/boiled)
3/4 pound lean ground beef
1/4 pound pork chorizo - u pick how spicy
1 - medium onion, finely chopped
1/4 cup cilantro, fresh - chopped
15 ounces ricotta cheese
24 ounces jar herdez salsa casera or other red salsa, i just prefer this one
2 to 3 cups shredded mexican blend cheese

How To Make mexican lasagna

Step 1

1) Heat oven to 375 2)Cook ground beef, chorizo, onion and cilantro and drain off liquid 3)Place 5 of the noodles in the bottom of an ungreased 13x9x2 baking dish. Layer ½ beef mixture, half ricotta, half salsa and 1 cup cheese and then repeat, ending with cheese 4)Bake uncovered for 45-60 minutes – Poke with fork to test that noodles are done.. I sliced up an avocado to put on top of servings - that and a lil more chopped cilantro. Yummy yummy yummy in my tummy! I was surprised.. I’ll be honest, I was a skeptic – I didn’t think salsa and ricotta would go together but it is so good! Also I didn’t do the 13x9x2 – I did two 8x8’s and froze one Enjoy! ???
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes