Ingredients

The following ingredients have 8 Servings
  • 1 pound ground beef
  • 1 large onion (chopped)
  • 1 green bell pepper (chopped)
  • 7 ounce taco sauce (I used Club House (1 jar))
  • 10 ounce enchilada sauce ((1 can))
  • 15 ounce ricotta cheese
  • 1 egg
  • 2½ cups cheddar cheese (I used Mexican blend)
  • 9 lasagna noodles (no boil, (about half a package))
  • ½ cup cherry tomatoes (chopped)
  • 2 green onions (chopped)
  • 2 tablespoon fresh cilantro (chopped)
  • 1 avocado (sliced)

Instruction

  • Preheat oven to 375°F.
  • Add the ground beef to a large skillet and brown it over medium-high heat until it's no longer pink, breaking it up as you go along. 
  • Add the chopped onion and bell pepper to the skillet and let it cook for about 3 minutes, until the onion is translucent and the pepper is tender.
  • Stir in the taco sauce and enchilada sauce and bring to a boil. Remove from heat.
  • In another medium size bowl, whisk together the ricotta cheese, egg and 1/2 cup of the cheddar cheese.
  • Start layering the lasagna in a 9x13-inch baking dish. Start with a layer of 3 lasagna noodles, then add 1/2 of the meat sauce over the noodles. Next add 3 more lasagna noodles, then spread the ricotta mixture over the noodles. Add 3 more lasagna noodles, then the remaining meat sauce. Top with the remaining 2 cups of cheese. 
  • Bake uncovered for 30 minutes or until the cheese melts and gets bubbly and the noodles are cooked through. 
  • Let cool for about 10 minutes before slicing it then top with tomatoes, onions, cilantro and avocados.