Let your taste buds do the hat dance with this packed-with-a-punch lasagna. Olé!
Mexican Lasagna
- Prep Time 20 min
- Total 1 hr 20 min
- Servings 8
- Ingredients 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 oz) salsa
- 1 cup shredded Monterey Jack cheese (4 ounces)
Instructions
-
Step1Heat oven to 375°F. Cook and drain noodles as directed on package.
-
Step2Cook beef, onion, cilantro and red chilies in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
-
Step3Place 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.
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Step4Bake uncovered 35 to 40 minutes or until hot. Let stand 10 minutes before cutting.
Nutrition
385
Calories
17 g
Total Fat
24 g
Protein
28 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 385
- Calories from Fat
- 155
- Total Fat
- 17 g
- Saturated Fat
- 9 g
- Cholesterol
- 60 mg
- Sodium
- 550 mg
- Potassium
- 460 mg
- Total Carbohydrate
- 28 g
- Dietary Fiber
- 3 g
- Protein
- 24 g
% Daily Value*:
- Vitamin A
- 22%
- 22%
- Vitamin C
- 10%
- 10%
- Calcium
- 30%
- 30%
- Iron
- 16%
- 16%
Exchanges:
2 Starch;Tips from the Betty Crocker Kitchens
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