Mexican Lasagne

You Will Need:

1 lb (454 g) Lean Ground Beef
1 Medium Onion, chopped
1 Garlic Clove, minced
1/4 cup (60 ml) Chopped fresh cilantro, or 1/2 tsp (2 ml) ground coriander
3 cups (750 ml) Fresh Is Best Salsa
1 tsp ((5 ml) Chili Powder
7 1/2 oz (213 ml) can of Tomato Sauce
1 cup (250 ml) Water
16 oz (500 g) Part Skim Ricotta Cheese
1 Large Egg
1/2 tsp (2 ml) Salt
1/4 tsp (1 ml) Pepper
12 Uncooked Lasagna Noodles
2 1/2 cups (625 ml) Grated Monterey Jack Cheese

Scramble-fry the ground beef in a large non-stick frying pan for 5 minutes.  Add onion, garlic, and cilantro.  Sauté until beef is no longer pink and onion is soft.  Drain

Add Fresh Is Best Salsa, chili powder, tomato sauce, and water.  Heat and stir until the mixture boils.

Combine ricotta cheese, egg, salt, and pepper in medium bowl.

Lightly spray a 9 x 13 inch (22 x 33 cm) baking dish with non-stick cooking spray.  Spread 1 1/4 cups (300 ml) of the salsa mixture evenly across the bottom.  Cover with 4 lasagna noodles.  Pour another 1 1/4 cups of the salsa mixture over the noodles.  Add a layer of 4 noodles.  Spread on ricotta mixture.  Add the remaining 4 noodles.  Pour the remaining salsa mixture over all.  Sprinkle with Monterey Jack cheese.  Cover pan tightly with foil that has been sprayed with no-stick cooking spray (sprayed-side down).  Bake at 350 degrees Farenheit (175 Celcius) for 1 1/4 hours.  Carefully remove foil and bake for another 15 minutes.  Let stand 10 minutes before cutting.  Serves 8.