INGREDIENTS
- 12 no-boil lasagna noodles
- 1 pound lean ground beef
- 1 egg
- 1 3/4 cups ricotta cheese
- 4 cups cheddar cheese, grated
- 3 cups chunky salsa
- 2 tablespoons taco seasoning
- 1 tablespoon green onions, chopped, optional
- sour cream, optional
- Garnish:
- 1 bunch fresh cilantro
PREPARATION
- Preheat oven to 350º F and lightly grease a 9×13 baking dish.
- Brown beef in a large skillet and drain off excess oil, then stir in taco seasoning and set aside.
- In a medium bowl, mix egg with ricotta cheese until well combined. Set aside.
- Place 4 lasagna noodles in bottom of baking dish. Spread 1/3 of ricotta over noodles, then evenly spoon 1/3 of ground beef mixture over ricotta. Evenly spread 1/3 of salsa over beef, then layer 1/3 of cheddar cheese over beef. Repeat steps, finishing with cheddar cheese.
- Cover with foil and bake for 30-40 minutes, or until lasagna is heated through. Let cool 5-10 minutes, top with sour cream and fresh cilantro, (optional), serve and enjoy!
