Tex-Mex Lasagna with Side Salad

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to package directions until al dente, about 8-10 minutes. Drain and lay them flat on parchment paper to prevent sticking.

2. 2

   While the noodles cook, prepare the meat sauce. Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the chopped onion and bell pepper, and sauté for 5-6 minutes until softened. Stir in the minced garlic and cook for 1 minute more until fragrant.

3. 3

   Add the ground beef to the skillet. Break it up with a spoon and cook for 6-8 minutes until browned. Drain off any excess grease. Stir in the taco seasoning, salt, and pepper. Pour in the enchilada sauce and diced tomatoes with green chiles. Add the drained black beans and corn. Bring the mixture to a simmer and cook for 5 minutes, allowing the flavors to meld.

4. 4

   In a medium bowl, prepare the cheese layer by mixing the ricotta cheese, lightly beaten egg, and 1/4 cup of chopped cilantro until well combined.

5. 5

   Assemble the lasagna in a 9x13 inch baking dish.

   • Spread about 1 cup of the meat sauce on the bottom of the dish.
   • Arrange a single layer of noodles (usually 3-4) over the sauce.
   • Spread half of the ricotta mixture evenly over the noodles.
   • Sprinkle with 1 cup of the shredded Mexican cheese blend.
   • Repeat the layers: 1/3 of the remaining meat sauce, noodles, the rest of the ricotta mixture, and another cup of cheese.
   • Finish with a final layer of noodles, the last of the meat sauce, and the remaining 2 cups of shredded cheese on top.
6. 6

   Cover the baking dish tightly with aluminum foil. Bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden.

7. 7

   Let the lasagna rest for 10-15 minutes before slicing. This is crucial for allowing the layers to set for cleaner slices. Garnish with extra fresh cilantro before serving.