Tuesday morning, I was browsing through my file of recipes of entrees, when I came across one that I haven't made in a very long time, Mexican Lasagna. Although the recipe lists lower fat ricotta cheese, 95% lean ground beef and an egg substitute, I went ahead and purchased whole milk ricotta, used two whole eggs and 80/20 chop meat. My husband and I rarely eat beef so I though the 80/20 combination would be more flavorful and moister.
The recipe took approximately 45 minutes to prepare, prior to baking in the oven. It couldn't have been easier to prepare. While the chop meat was browning, I mixed the ricotta and eggs together, opened the cans for the sauce and started shredding the cheese. Once the sauce was done, it went fairly quickly to line the baking dish with the tortillas and then start spreading the filling.
It was a great change of pace and very flavorful. So if your family enjoys the more traditional Italian lasagna, give this recipe a try. It's quick, healthy and delicious. The recipe serves 8, so there's enough left over for my husband's supper Friday night.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.