Recipe of the Week


Prep Time: 1½ Hours
Yields: 8 Servings

While lasagna is traditionally thought of as an Italian dish, the combination of tomatoes, meat and cheese is not unique to that cuisine. This Mexican version gives a nod to Italy with the pasta and ricotta, but the taste clearly says “Olé!”

1 (8-ounce) package lasagna noodles
2 pounds ground beef
1 cup chopped onions
½ cup chopped celery
½ cup chopped bell peppers
¼ cup minced garlic
¼ cup chopped fresh cilantro or parsley
1 tbsp chili powder
salt and black pepper to taste
granulated garlic to taste
1 (15-ounce) container ricotta
3 cups prepared salsa
1 cup shredded Colby and Monterey Jack cheese

Preheat oven to 375º F. Cook and drain noodles according to package directions and set aside. In a heavy-bottomed pot, cook ground beef over medium-high heat for 20–25 minutes or until golden brown, stirring constantly. Add onions, celery, bell peppers, minced garlic, cilantro and chili powder. Continue to cook 10–12 minutes, stirring occasionally until vegetables are wilted. Season to taste using salt, pepper and granulated garlic then set aside. Spray a 13" x 9" Pyrex baking dish with vegetable spray. Place five of the cooked noodles in bottom of pan and layer with 1½ cups of beef mixture. Top with 1 cup of ricotta cheese, then with 1 cup salsa. Repeat layers until all ingredients are used, ending with salsa. Sprinkle top of casserole with shredded cheese and bake uncovered 40–45 minutes or until bubbling hot.  Let stand 10 minutes before cutting. Serve hot with a dollop of Guacamole Puebla (see recipe) on top.

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