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This recipe for LASAGNA OLE, by , is from The Elm Valley Community Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Grace Broyles
Added: Friday, May 30, 2008


1 /2 lb. ground meat
1 sm to medchopped onion
1 sm can tomato sauce (I omit often)
1 sm can chopped tomatoes (I use 1 large)
1 can Ro-tel tomatoes (optional if using large can chopped tomatoes)
several flour tortillas cut in 2-inch wide strips
lots of your favorite shredded cheese (at least 8 oz.)
1 small container sour cream (or enough to spread over layer)
1 small package frozen chopped spinach cooked in microwave for 3 - 4 minutes and drained well

Brown meat with onion; drain well.

Add all the tomato ingredients. Simmer for 15 - 20 minutes. In 9X13 pan, spread half of mixture.
Lay strips of tortillas over the mixture.
Spread sour cream, spinach and cheese over tortilla strips, then rest of meat mixture.

(If you like anoather layer of tortillas, add before the final meat mixture.)

Bake for 40 minutes at 350 degrees in a 9 X 13" casserole dish




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