Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Olive oil

  2. 1/2 cup 31g / 1.1oz Chopped onion

  3. 1 Garlic clove - minced

  4. 1 teaspoon 5ml Ground cumin

  5. 1 teaspoon 5ml Oregano

  6. 1 teaspoon 5ml Chili powder

  7. 1/2 lb 227g / 8oz Ground lean beef

  8. 3 cups 711ml Spaghetti sauce

  9. 1 Chopped green chilies - (4 oz)

  10. 1/4 cup 59ml Salsa - (to 1/2) Salt - to taste Freshly-ground black pepper - to taste

  11. 5 Instant lasagne sheets - (to 6)

  12. 1 Container part-skim ricotta cheese -

  13. 15 o 1 cup 146g / 5.1oz Shredded Monterey Jack cheese

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the oven to 400 degrees. In a skillet heat the olive oil. Saute the onion for 5 minutes or until tender, then add the garlic, spices, herbs and ground beef and saute until the meat is no longer pink, about 5 minutes. Remove to a bowl and add the spaghetti sauce, green chilies and salsa and season well to taste with salt and pepper. Soak the lasagne sheets in hot water. As they soften remove them from the bowl and pat them dry. Spoon 1/2 cup of meat sauce in the bottom of a 9-inch square baking pan and top with a sheet of lasagne. Spread the pasta with dabs of ricotta and some meat sauce. Sprinkle with some Monterey Jack cheese. Repeat the layering until you have used all the ingredients, ending with a sheet of lasagne, completely covered with the sauce (even the corners). Bake, covered, for 30 minutes. Uncover and bake for 5 minutes. Remove the pan from the oven and let the lasagne set for 5 minutes before slicing and serving. This recipe yields 4 to 6 servings.


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