Tex-Mex Salsa Lasagna

Let your taste buds do the hat dance with this packed-with-a-punch lasagna. Olé!
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1 Hour 20 Minutes Total
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8 Servings


Ingredient List
  • Small check mark in a circle icon 10 uncooked lasagna noodles
  • Small check mark in a circle icon 1 lb (500 g) lean ground beef
  • Small check mark in a circle icon 1/2 cup (125 mL) chopped onion
  • Small check mark in a circle icon 1/4 cup (50 mL) chopped fresh cilantro
  • Small check mark in a circle icon 1 tsp (5 mL) ground red chiles
  • Small check mark in a circle icon 1 container (450 g) ricotta cheese
  • Small check mark in a circle icon 1 jar (650 mL) Old El Paso* Thick N' Chunky Salsa
  • Small check mark in a circle icon 1 cup (250 mL) shredded Monterey Jack cheese
Preparation
  1. Heat oven to 375ºF. Cook and drain noodles as directed on package.
  2. Cook beef, onion, cilantro and red chilies in large skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
  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.
  4. Bake uncovered 35 to 40 minutes or until hot. Let stand 10 minutes before cutting.
Expert Tips
  • Cover unbaked lasagna tightly with aluminum foil and refrigerate up to 24 hours or freeze up to two months. Before baking frozen lasagna, thaw in refrigerator overnight. Refrigerated lasagna will need about 10 minutes extra baking time.
  • Accompany lasagna with a frosty glass of lemonade garnished with slices of lemons or limes.