Mexican Lasagna

Mexican Lasagna

9 or 10 lasagna noodles, cooked and drained

1 ½ pounds lean ground beef

6-9 Tbs. taco seasoning

1 ½ cups water

2 cups ricotta cheese or dry cottage cheese

1 egg

1 14 oz. can refried beans (1 ¾ cups)

4 cups shredded cheddar cheese

3 cups chunky salsa

Toppings; sour cream, green onions, diced tomatoes

1.    Preheat oven to 350*.

2.    In a skillet, brown beef until no longer pink. Drain meat and add the taco seasoning and water. Simmer until thickened and set aside.

3.    In a small bowl, add egg and ricotta and stir until combined.

4.    In a 9x13 baking dish, butter bottom and start by layering 3 noodles. Next, layer ½ of the ricotta, 1/3 of the beef mixture, 1 cup of salsa and 1/3 of cheddar.

5.    Next layer three more noodles, spread with refried beans, 1/3 of the beef, 1 cup of salsa and 1/3 of cheddar.

6.    Repeat first layers.

7.    Bake covered for 30 to 40 minutes or until the casserole has heated through and is bubbly. Let stand 10 minutes before cutting.

8.    Top with sour cream, green onions and diced tomatoes.

This freezes great! To use frozen casserole; Thaw in refrigerator for 8 hours and then bake as directed.