I absolutely love this recipe for Mexican lasagna! For one, it is easy to follow and only requires a handful of ingredients. For two, you can personalize this amazing recipe to fit your taste bud needs. As you can see by my picture I drifted away from the actual recipe a bit.

I am super excited as to how this yummy dish turned out and so is my family. my husband, who took leftovers to work the next day, said that the lasagna tasted better the second time around! Isn’t that how it tends to go, though? Why is it that leftovers always taste so much better? I wish i could get my kids to understand this concept as they generally won’t eat leftovers from the previous day’s dinner.

Ingredient

8 ounces Barilla no-boil lasagna sheets

1 pound ground beef

1 medium onion, diced

1 medium green pepper, seeded and diced

2 1/2 cups salsa (or 2 – 12 ounce jars of your fave)

2 cups Green Giant frozen corn

2 teaspoons McCormick chili powder

1 1/2 cups ricotta cheese (or store bought)

2 cups Kraft cheddar cheese, shredded, plus 1/2 cup for the top

1/2 cup sliced olives

Instructions:

Heat oven to 375 F. Mix together the ricotta cheese and 2 cups of cheddar cheese and set aside.

Brown the beef. Add the onions and green pepper and cook until the vegetables begin to get soft. Add the corn, salsa and chili powder and stir to combine. Remove from heat.

In a 13×9″ baking dish add 1/3 of the meat mixture. Top with half of the lasagna sheets. Spread half of the cheese mixture over the pasta. Top with 1/3 of the meat mixture and repeat ending with the meat mixture. Sprinkle with olives and 1/2 cup cheddar cheese and cover with aluminum foil. Bake for 45 minutes. Allow to rest 20 minutes before slicing.

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Quick tip: Feel free to leave things out or add them according to your taste buds. I actually added some red kidney beans to my lasagna and left out the corn and black olives.