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 Posted: Wed Sep 10, 2008 9:16 am
10 uncooked lasagna noodles
1 pound lean ground beef
1 medium onion, chopped (1/2 cup)
1/4 cup chopped fresh cilantro
1 teaspoon ground red chilies
1 container (15 ounces) ricotta cheese
1 jar (24 ounces) Old El Paso® salsa (any variety)
1 cup shredded Monterey Jack cheese (4 ounces)
1. Heat oven to 375ºF. Cook and drain noodles as directed on package.
2. Cook beef, onion, cilantro and red chilies in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
3. Place 5 of the noodles in bottom of ungreased rectangular baking dish, 13x9x2 inches. Layer with 1 1/2 cups of the beef mixture, 1 cup of the ricotta cheese and 1 1/4 cups of the salsa. Repeat with remaining noodles, beef mixture, ricotta cheese and salsa. Sprinkle with Monterey Jack cheese.
4. Bake uncovered 35 to 40 minutes or until hot. Let stand 10 minutes before cutting.
Prep Time:20 min
Start to Finish:1 hr 20 min
Makes:8 servings
From-Betty Crocker
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Posted: Wed Jan 14, 2009 2:04 pm
Wait.. do u have to cook the lasanga before the "baking procces?" or what.. Cause i see some recipes, doesn't need to be "cooked", it just cook in the oven... I am confused, do you cook it until al dente, and then shove it in the oven.. or skip that and cook it in the oven with all of the lasanga components?
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Posted: Thu Jan 22, 2009 3:59 am
 
I think you need to cook the pasta before hand.
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Posted: Sun Feb 01, 2009 2:11 pm
O... Hmm... Maybe i should test it out!
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Posted: Sun Feb 08, 2009 8:20 am
this looks like a neat lasagna recipe I might have to try it out I was going to just make a regular one but maybe not so much now LOL
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Posted: Sat Feb 14, 2009 4:28 am
You usually DON'T have to cook the pasta before baking a lasagna. The baking time and the richness of liquid is enough to cook it.
Some other types of baked pasta may recquire cooking.
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