This recipe comes from Taste of Home Magazine. I made this and reviewed this recipe last week. It is a nice twist on an old favorite. This recipe is hearty and the spices can be changed to how spicy you like it! I used medium spice taco seasoning as well as medium spice salsa.
INGREDIENTS
12-14 lasagna noodles
1 pound ground beef
1 envelope of low sodium taco seasoning
2 eggs
1 carton (15 ounce) ricotta cheese
4 cups shredded cheese. I used cheddar and Monterey Jack
1 jar of your favorite salsa (24 ounces )
DIRECTIONS
Preheat oven to 350 degrees. Cook noodles according to package directions. Meanwhile in a large skillet cook beef over medium heat until no longer pink, drain and stir in taco seasoning. In a small bowl combine eggs and ricotta cheese. Drain noodles when cooked through. In a 13 x 9 baking dish layer the noodles to cover the bottom of your pan, add about 3/4 cup of the ricotta mixture making a layer over the noodles. Add half of the beef mixture and half of the shredded cheeses and half of the salsa. Top with noodles and repeat layers saving some salsa and cheese for the top! Bake uncovered 35 – 40 minutes or until heated through. Let stand ten minutes before cutting. Serve warm.
Enjoy!
