Mexican Lasagna with Green Chile Sauce

This lasagna was so good.

I wanted mexican food but I had some ricotta cheese I needed to use up so I thought, why not. It turned out great.

I mixed in some pepper jack cheese with the ricotta to give it a little kick. Perfect!

Served it up with some guacamole, a little salsa and a wedge of lime.

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Mexican Lasagna with Green Chile Sauce

10 lasagna noodles

1 lb hamburger

1 tsp salt

1/2 tsp pepper

1 onion, chopped

4 cloves garlic, chopped

10oz can Rotel

15oz can black beans, rinsed and drained

1 tsp cumin

1 tsp odobo seasoning

1 tsp coriander

1/2 tsp chili powder

2 cups ricotta cheese

4 oz pepperjack cheese, grated

1 egg

3 oz Monterey jack cheese, grated

2 cups Green Chile Sauce(this is my favorite recipe, quick, easy and delicious)

Place noodles in a 9x11 baking dish and cover with boiling water. Set aside.

Brown hamburger in a large skillet with salt and pepper; drain if desired. Add onion and cook until softened; add garlic and continue to cook 2-3 minutes more. Stir in rotel, beans, cumin, odobo, coriander and chili powder. Taste for seasoning. Turn off heat.

Make the green chile sauce.

Stir together ricotta, pepperjack and egg with a couple pinches of salt and pepper.

Remove noodles from dish and drain. Dry the baking dish and spray with oil.

Spoon a thin layer of green chile sauce on the bottom. Top with 3 noodles, 1/3 of the hamburger mixture and 1/2 of the cheese; spoon on another thin layer of sauce. Repeat 2 more times ending with burger mixture and pouring the remainder of the green chile sauce over the top. Make sure your noodles are completely covered. (I use the 10th noodle to fill any gaps, usually length of noodles).

Bake for 30 minutes, sprinkle on the Monterey Jack cheese and continue baking another 10-15 minutes or until cheese is hot and bubbly.