Also known as "South of the Border" Lasagna
1 medium onion, chopped
1 lb lean sausage
3 cups salsa
2 tsp cumin, ground
2 tbs fresh garlic, minced
15 oz can Pinto beans, rinsed and drained
12 oz Ricotta cheese
4 oz cream cheese, softened
1 egg white
10 oz frozen chopped spinach, thawed, drained and dried
4 - 6 oz. jack cheese, grated
1 lb. lasagna noodles, cooked
¼ cup parmesan cheese, grated
fresh cilantro to garnish
Preheat oven to 375 degrees. Brown sausage over medium heat in large heavy skillet. Drain excess fat if necessary. Add onions and stir until sausage is fully cooked. Add salsa, cumin, half the garlic and beans.
In a medium bowl, mix ricotta, cream cheese, spinach and rest of garlic.
In lasagna pan, layer noodles then half of sausage mixture then half of ricotta mixture, topped with half of jack cheese. Repeat. Top with parmesan cheese. Bake covered with foil for 30 minutes then uncover for 10 minutes. Let stand at room temperature until sets up (15 minutes) before serving. Garnish with cilantro.
1 medium onion, chopped
1 lb lean sausage
3 cups salsa
2 tsp cumin, ground
2 tbs fresh garlic, minced
15 oz can Pinto beans, rinsed and drained
12 oz Ricotta cheese
4 oz cream cheese, softened
1 egg white
10 oz frozen chopped spinach, thawed, drained and dried
4 - 6 oz. jack cheese, grated
1 lb. lasagna noodles, cooked
¼ cup parmesan cheese, grated
fresh cilantro to garnish
Preheat oven to 375 degrees. Brown sausage over medium heat in large heavy skillet. Drain excess fat if necessary. Add onions and stir until sausage is fully cooked. Add salsa, cumin, half the garlic and beans.
In a medium bowl, mix ricotta, cream cheese, spinach and rest of garlic.
In lasagna pan, layer noodles then half of sausage mixture then half of ricotta mixture, topped with half of jack cheese. Repeat. Top with parmesan cheese. Bake covered with foil for 30 minutes then uncover for 10 minutes. Let stand at room temperature until sets up (15 minutes) before serving. Garnish with cilantro.
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