Firehouse Mexican Lasagna


• 1 Box lasagna noodles
• 1.5 lbs ground beef
• 1 packet taco seasoning
• 1 egg
• 1 (15 oz) tub ricotta cheese
• 4 cups (1 lb) shredded cheddar or fiesta blend cheese
• 1 (24 oz) jar salsa (choose your heat!)
• 1 (8 oz) can plain tomato sauce
Optional toppings: sour cream, green onions, Jalapenos, diced tomatoes


Preheat oven to 350°. In a large skillet, brown beef until no longer pink. Drain meat and add the taco seasoning and water (per packet directions). Stir until combined and set aside.
In a small bowl, mix the egg and ricotta. In another bowl mix together the salsa & tomato sauce. In a 9 x 13 baking dish, start by spreading a thin layer of salsa to cover the bottom, then a single layer of lasagna noodles(uncooked)
Next, layer ⅓ of the ricotta mix, ⅓ of the beef mixture, ⅓ of the salsa, and ⅓ of the cheese. Repeat the layers 2 more times. Be sure completely cover the noodles each time- they will be absorbing moisture and cooking as it bakes! Bake covered for 30 minutes and then uncovered for another 10 minutes.
Let casserole 'rest' on counter for 10 minutes before cutting. Serve with sour cream, sliced green onions, diced tomatoes and shredded lettuce if desired.