To make ahead, cover and chill unbaked lasagna overnight. Let stand at room temperature 30 minutes. Bake, uncovered, as directed. Serve with sour cream and salsa, if desired.

Jenni Dise, Phoenix, Arizona
Recipe by Southern Living March 2005

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Recipe Summary

prep:
20 mins
cook:
8 mins
bake:
50 mins
stand:
10 mins
total:
1 hr 28 mins
Yield:
Makes 10 to 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook ground beef in a skillet over medium-high heat, stirring until it crumbles and is no longer pink. Drain and set aside.

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  • Stir together ricotta cheese and 1 cup shredded Monterey Jack cheese.

  • Layer a lightly greased 13- x 9-inch baking dish with 3 egg roll wrappers and one-third each of ground beef, ricotta mixture, and beans; top with 1/2 cup salsa. Repeat layers twice with egg roll wrappers, beef, ricotta mixture, beans, and salsa. Top with remaining 3 egg roll wrappers and 2 cups salsa.

  • Bake at 350° for 40 minutes. Sprinkle with remaining 3/4 cup Monterey Jack cheese, and bake 10 more minutes or until cheese melts. Let stand 10 minutes before serving. Arrange avocado slices over lasagna.

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