June 07, 2017

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Mexican Lasagna

MEXICAN LASAGNA

1 lb. Lasagna

1 tbsp. extra-virgin olive oil

1 clove garlic, minced

1 onion, chopped

1 tbsp. cumin

1/4 c. chopped pickled jalapeños

1 lb. ground beef

1/2 cup water

28 oz. crushed tomatoes

1/2 c. chopped fresh cilantro, plus more for garnish

1 1/2 c. Mexican blend shredded cheese

1 1/2 c. shredded mozzarella

2 c. pico de gallo, room temperature

    Preheat oven to 400°. (There is no need to cook the lasagna noodles!) In a large skillet over medium-low heat, heat oil. Cook garlic and onions for about 2 minutes, then stir in cumin, jalapeños and beef. Season with salt and pepper and cook for 5 minutes. Pour in water and tomatoes and simmer for 2 minutes, then mix in cilantro. In a medium mixing bowl, toss together both cheeses and set aside. In a lasagna pan, or large sheet cake pan, spread a thin layer of meat sauce. Place lasagna noodles in an even layer on top, then spread with meat sauce and sprinkle with cheese. Repeat with second layer of noodles, covering noodles to the edges with remaining meat sauce. Top with remaining cheese. Bake until warmed through and cheese is melted, about 15 minutes. Top with pico de gallo and garnish with cilantro.


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