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Salsa Lasagna
Recipe Courtesy North Dakota Wheat Commission

16 ounce package lasagna noodles
1 pound lean ground beef
1/2 cup diced yellow onion
1/2 cup diced green bell pepper
2 (29-ounce) cans crushed tomatoes
1.5-ounce package taco seasoning mix
11-ounce jar (1 1/4 cups) hot salsa
16-ounces ricotta cheese
2 eggs, beaten
1/2 teaspoon black pepper
8-ounce can tomato sauce
1 pound sliced mozzarella cheese
4 ounces Monterey Jack or Jalapeno cheese, shredded


Cook lasagna according to package directions. Divide lasagna noodles into
4 groups.

In dutch oven sauté ground beef, onion and green pepper
until meat is lightly browned and vegetables are soft, about 12
minutes. Add crushed tomatoes, taco seasoning mix and salsa. Simmer 20
minutes until reduced by 1/4 and slightly thickened; stirring often.

Whisk together
ricotta cheese, eggs and pepper. Cover and set aside.

In a 9
x 13 x 3-inch pan coated with non-stick spray, spread tomato
sauce and 1/4 of the lasagna noodles, 1/2 of the meat
sauce and just enough mozzarella slices to cover meat sauce. Next,
add another layer of noodles and the ricotta cheese. Then,
add more noodles, the remaining meat sauce and the remaining mozzarella
cheese. Top with the remaining noodles and Monterey Jack cheese.


Cover and
bake at 350 degrees for 30 minutes. Cool 15 to 20
minutes before cutting.

Serve with cornbread and sliced cucumber sticks drizzled
with lime juice and cinnamon.

Serves 10.

Nutritional Information
With 10 servings, each provides approximately: 546 calories, 38g protein, 49g
carbohydrates, 23g fat, 3.8g fiber, 117mg cholesterol, 4mg iron, 1531mg sodium.