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Mexican Lasagna

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By Betty Crocker Kitchens
Updated Jan 14, 2009
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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
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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

  • Step 
    1
    Heat oven to 375°F. Cook and drain noodles as directed on package.
  • Step 
    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.
  • Step 
    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.
  • Step 
    4
    Bake 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;
*Percent Daily Values are based on a 2,000 calorie diet.

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