Give your family's favourite pasta a zesty twist with some Mexican-inspired staples, including cumin, salsa and stretchy Monterey Jack cheese.
- Portion size 8 servings
- 1 lb lean ground chicken or beef
- 1 jar (700 ml) pasta sauce
- 1 1/2 cup medium or hot salsa
- 2 teaspoons ground cumin
- 2 eggs
- 1 ricotta cheese
- 2 jalapeno peppers seeded and minced
- 1/2 cup coarsely chopped fresh coriander
- 12 lasagna noodles
- 1 1/2 cup shredded Monterey Jack cheese
- 1 1/2 cup mozzarella cheese
MethodIn nonstick skillet, saut? chicken over medium-high heat, breaking up with wooden spoon, until no longer pink, about 5 minutes. Drain off fat. Add 2 cups (500 mL) of the pasta sauce, salsa and cumin to pan; stir to combine. Remove from heat.
In bowl, whisk eggs; whisk in ricotta until blended. Stir in jalape?o peppers and coriander. Set aside.
In large pot of boiling salted water, cook noodles until tender but firm, 6 to 8 minutes. Drain and chill in cold water. Arrange on damp towel. In bowl, combine Monterey Jack and mozzarella cheeses.
Spread remaining pasta sauce in 13- x 9-inch (3 L) glass baking dish. Arrange one-third of the noodles over sauce. Spread with half of the ricotta mixture. Top with one-third each of the meat sauce and cheese. Repeat layers, starting with noodles. Top with remaining noodles, meat sauce and cheese. (Make-ahead: Cover and refrigerate for up to 24 hours or overwrap in heavy-duty foil and freeze for up to 2 weeks. Thaw in refrigerator before baking. Add about 10 minutes to baking time.)
Bake in 350?F (180?C) oven until bubbly, 40 to 45 minutes. Let stand for 10 minutes before serving.
Nutritional facts Per serving: about
- Sodium 991 mg
- Protein 35 g
- Calories 570.0
- Total fat 29 g
- Cholesterol 157 mg
- Saturated fat 15 g
- Total carbohydrate 42 g
- Iron 26.0
- Folate 38.0
- Calcium 43.0
- Vitamin A 30.0
- Vitamin C 30.0