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Pasta

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Alice's Creamy Italian Spinach Pasta
Cajun Sausage Pasta
Curry-Sauced Pasta
Easy Lasagna (with egg noodles)
Easy Tetrazzini
Frugal Lasagna
Homemade Stuffed Noodles
Mexican Lasagna
Nacho Stuffed Shells
Pasta e Fagioli
Pierogies
Spaghetti Carbonara
Mexican Lasagna

2 large jars of salsa (heat level according to tastes)
1 pound of lean ground beef
1 pkg of taco seasoning
1 pkg of lasagna noodles
1 can of refried beans
8 oz of shredded cheddar cheese (more if desired)
Optional:  black olives, diced onions, chili peppers, jalapenos, green peppers, etc.
 
Cook lasagna noodles until done.  Prepare browned ground beef (I boil mine and drain it to reduce fat) and add taco seasoning according to package instructions.  Spoon salsa to the bottom of a 9X13 inch baking pan until it is covered.  Layer lasagna, salsa, taco seasoned beef, spoons of refried beans, and cheese (as well as optionals) as if making a regular lasagna.  When you get to the top, I generally only put leftover beef and salsa and cheese (no
optionals).  But this recipe is extremely flexible.
 
Cover tightly with foil and bake at 350 degrees for 45 minutes.  Remove foil and bake an additional 5-10 minutes until cheese is completely bubbly on top.  Let cool for approximately 10 minutes before serving to allow to set.  I like to serve mine with sour cream spooned on top of my slice after putting on my plate.
 
Do not add sour cream to whole lasagna as this causes running.  Serves 6-8 depending on how hungry you are!