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Mexican Lasagna Recipe

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This recipe for Mexican Lasagna is from Clemmer Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1.5 - 2 lbs. lean ground beef
3 cloves garlic, minced
30 oz. canned enchilada sauce
1 can (15 oz.) black beans, rinsed & drained
1 green pepper, finely chopped
1 can (15 oz.) fire roasted tomatoes
1 Tbsp. chili powder
2 tsp. ground cumin
9 lasagna noodles, cooked
2 - 3 cups ricotta cheese
2 pkg. (8 oz.) Mexican shredded cheese
Directions:
Directions:
BROWN meat with garlic in skillet. Drain. Add next 6 ingredients; stir. Simmer 5 min., stirring occasionally.

SPREAD 2 cups meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with layers - 3 noodles covered by 1 cup each ricotta cheese and 1/2 shredded cheese, and 2 cups of the remaining meat sauce. Repeat layers twice. Top with remaining shredded cheese or as desired.

HEAT oven to 375°F. Cover with foil. Bake 55 min or until heated through, uncovering after 45min. Let stand 10 min. before cutting to serve.
Number Of Servings:
Number Of Servings:
8 - 10 servings
Preparation Time:
Preparation Time:
1.5 hrs
Personal Notes:
Personal Notes:
Wrap tightly in foil or Tupperware. Freeze up to 2 months. Refrigerate overnight to thaw. Increase: Bake 1hr 10 min or until heated through, uncovering after 1hr. Let stand 10 min. before cutting to serve.

 

 

 

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