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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.