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Makes: 12 servings
Cook: 1 hour
  • 1 pound lean ground beef

  • 3⁄4 cup water

  • 1 (1.25-ounce) packet reduced sodium taco seasoning, McCormick®

  • 1 (4-ounce) can diced green chiles, Ortega®

  • 1 cup frozen chopped onion, Ore-Ida®

  • 1 (16-ounce) container ricotta cheese, Precious®

  • 2 eggs, lightly beaten

  • 1⁄4 cup chopped fresh cilantro (plus more for garnish, optional)

  • 1 tablespoon Mexican seasoning, McCormick®

  • 1 (28-ounce) can crushed tomatoes, Progresso®

  • 1 (16-ounce) jar chunky salsa, Newman’s Own®

  • 1 (16-ounce) box curly lasagna noodles, cooked according to package directions, Anthony’s®

  • 3 cups shredded Mexican cheese blend, Kraft®


  1. In a medium skillet, cook and stir ground beef over medium heat until browned, breaking up clumps. Drain off fat. Add the 3⁄4 cup water, taco seasoning, green chiles, and onion.Bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes.

  2. In a medium bowl, stir together ricotta cheese, eggs, cilantro, and Mexican seasoning. In a second medium bowl, stir together tomatoes and salsa.

  3. Preheat oven to 400°. In a deep 9×13-inch baking dish, spread onequarter of sauce on bottom of dish. Add a layer of lasagna noodles. Top with one-half of ricotta mixture, one-half ground beef, 1 cup shredded cheese, one-quarter sauce, and another layer of lasagna noodles. Repeat layers with remaining ingredients. Top final layer with just noodles, sauce, and cheese.

  4. Cover with aluminum foil and bake for 45 minutes. Remove foil and bake 15 minutes more. Remove from oven. Let stand for 10 minutes before serving.