Prior to this recipe, I had made lasagna from scratch exactly once in my lifetime.
And it did not go well.
So, when I was perusing recipes a few weeks ago, I honestly was turned off at first. Because I had a really bad experience with “no-boil” noodles and have yet to re-attempt lasagna since my last outing in 2009. However, we learn by mistakes and this recipe really seemed like a cool twist on two of my favorite foods genres – Mexican and Italian – so I thought, “what the heck, I’ll give it a go.”
The results are dang tasty and quite simple. The original recipe came from here but, as per usual, mine has some modifications that I really think you will enjoy. I had my dad over for supper to try this (I sort of bribed him to help me with the cows in exchange for supper) and he said with more meat it would be better. Well, duh – what ISN’T better with more meat in a recipe? Duly noted, pops.
2 lbs ground beef
1 packet taco seasoning
1 box lasagna noodles (I boiled mine)
2-3 cups of Mexican blend shredded cheese
3 cups favorite salsa
2-15 oz containers Ricotta
1/4 c. sour cream
1 large egg
Salt, to taste
Scallions (green onions), for garnish
Jalapenos, for garnish
- Preheat oven to 350F. Brown ground beef, drain fat and then add seasoning – stir well so all meat is flavored
- In a 9×13″ backing dish, spoon a layer of salsa on the bottom to cover. Layer lasagna noodles. In a medium bowl, mix ricotta, sour cream and egg – season with salt. Spread ricotta mixture over noodles and top with a layer of ground beef, then Mexican cheese blend. Repeat layers until baking dish is full, making sure to end with shredded cheese.
- Cover with aluminum foil and bake until bubbly, about 30 minutes.
- Let cool 10 minutes, then garnish with onions and jalapeno.
Modifications: I used only one pound of beef and it definitely needs at least a 1/2 lb more. The next time I make it, I will use 2 lbs to ensure enough taco-y, meaty goodness. The original recipe also called for layers of salsa – well, I don’t like salsa so I just used layers of cheese, meat, noodles and cheese and it was great for me. My dad just poured salsa over the top and said it was grand. If your family likes salsa, go right ahead!
This is one of those easy recipes that you can prep the night before and then throw in the oven when you get home. I prepped it as soon as I got off work, then threw it in the fridge and went outside to ride horses and feed cows before coming back inside to throw it in the oven.While it baked, I weeded the garden and finished up outside. It is a relatively easy recipe that yields leftovers for the next day!
Happy Cinco de Mayo!
Until next time,
~ Buzzard ~
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