I know, I know Southwestern Lasagna sounds like a strange juxtaposition of flavors. I mean enchilada sauce and green chilies in a lasagna, completely unexpected right. But let me tell you this lasagna is amazing!
Another one of my amazing neighbors (I know another neighbor reference but I have to say our neighborhood is pretty amazing) brought this dish over during my recovery period from a broken ankle and I immediately requested the recipe it is that good. I have made this dish several times for potlucks and family dinners, each time the pan is literally scraped clean.
Layers of soft tortilla and fluffy ricotta are the perfect pairing with rich meaty red sauce and wonderfully melted cheese. Ohhhh my you are going to LOVE this dish!!
Mexican Lasagna Ingredients:
- 1 lb Ground Beef
- 1T Olive Oil
- 1 Package taco seasoning
- 1 8oz Can of tomato sauce
- 1 8oz Can of red enchilada sauce
- 4oz Can of chopped green chilies
- ½ Medium yellow onion diced
- 16oz Lowfat ricotta cheese
- 2 Eggs
- 8 Count package of 10 or 12 inch flour tortillas
- 8oz Shredded Monterey Jack Cheese
- Salt and Pepper to taste
Preheat oven to 350 degrees.
Heat a skillet on medium heat with the olive oil and brown the ground beef adding the diced onion. Once the ground beef is fully cooked add the taco seasoning, tomato sauce, enchilada sauce and the green chilies. Mix well and simmer uncovered for about 10 minutes.
In a separate bowl mix together the ricotta cheese with the 2 eggs adding salt and pepper.
In a 9×13 casserole or baking dish spread a third of the meat mixture on the bottom of the pan. Place a tortilla over the meat mixture and begin your layers. On the tortilla spread some of the ricotta cheese mixture then layer with some shredded cheese.
Repeat the layers Meat, Tortillas, Ricotta, Shredded Cheese and make sure that you end with shredded cheese on the very top layer.
Place lasagna in oven and cook uncovered for 20-30 minutes until the cheese gets nice and bubbly.
Roughly chop the cilantro and sprinkle on servings.