Mexican Lasagna

It’s a keeper. At least according to Chad. This recipe was excellent! I got a free cookbook from Herberger’s a long time ago. It is reminiscent of a good Minnesota cookbook, with recipes submitted by “us average folk”. I gave it away when we moved, but I copied a few interesting recipes from it, including this one which was submitted by Sharon Johnson of Albert Lea, MN.

I used ground turkey instead of beef and added 1 tsp cumin, onions, garlic, and beef broth flavor when I was browning it in addition to the other spices. Next time I will probably fry some green peppers in with it too. I also added some more salsa and water, as it didn’t cover the top layer with the amount specified, and I omitted the black olives, as neither of us love them. I also used light sour cream and reduced fat cheese. Next time I will look harder for whole wheat noodles. Cub didn’t carry them. Maybe Byerly’s… anyone know where I can find them?

Mexican Lasagna
From Herberger’s cookbook (Sharon Johnson, Albert Lea, MN)

1 # hamburger
½ tsp salt
½ tsp pepper
1 tsp oregano
1 can refried beans
12 uncooked lasagna noodles
1 (16 oz) jar salsa or picante sauce
2 ½ cup water
1 (16 oz) sour cream
2 cup shredded cheese
Sliced black olives

Brown hamburger with spices, add refried beans. In greased 9”x13” pan, place 4 uncooked noodles and half of meat mixture. Next add 4 more noodles and remaining meat mixture. Cover with 4 more noodles. Mix water with salsa. Pour over layers of noodles and meat. Cover lightly with foil and bake 1 ½ hours at 350 or until noodles are done. Layer with sour cream, cheese, and black olives. Return to oven for 5-10 minutes until cheese melts. Serve on lettuce.

3 thoughts on “Mexican Lasagna

  1. Hey Jane! I LOVE wheat noodles and buy them all the time. I get them at Cub or Super Target…in with all of the other noodles. Sounds like a yummy recipe…think I’ll have to try it. We had fun with you guys on Sat!

  2. I just whipped this one up last night and it was great. I’m looking forward to a second go at the dish for lunch today. I tried one of my pieces served on top of a round tostada and it was particularly good.

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