Maybe The Italians Didn't Even Invent Lasagna To Begin With

You may have been wondering where I was yesterday afternoon. It was a Tuesday.  And for a while now, I've blogged every week day.  But yesterday. . . .  well, yesterday, I just didn't have anything cool to tell you about.  Nothing.  I made a promise to myself when I started this blogging endeavor that I would not post crap just for the sake of having a post. So, yesterday you got - a break.  
But today, however, is a very different story.  We have a new guest blogger!  I'd like to introduce you to Stacey.  She's been my BFF since we were thirteen (I'm not going to tell you how many years it's been.  I'm on to you.  You're smart and you'll do the math.  No way, sugar.  You'll just have to keep guessing.)!  And she's quite the cook.  Always has been.  She's the one that introduced me to Monte Cristo sandwiches (I've never been able to make them as well as she does), among other things.  I can still see us wolfing those bad boys down in her parent's kitchen.  Hi, Judy! (that's her mom, who I hope is reading this). 
Today she's bringing us a new recipe she's just perfected. So, here we go. . . .

Food inspiration… it’s what I needed… it’s what I got. I had some ground beef that I needed to use and decided to brown it, add in taco seasoning and call it good. Then, I started flipping through some of my cookbooks and that’s when it hit me… Mexican Lasagna. Well, what really hit me was Tricia Yearwood’s Black Bean Lasagna from Trisha Yearwood’s Family Recipes (which appears to be no longer available new but the recipe is in Georgia Cooking in an Oklahoma Kitchen too). I made her version before and it’s really good. I just decided this time to modify it and make it more… Mexican. So, here is what I did:

Mexican Lasagna

1 lb ground beef

1 packet taco seasoning

1 can black beans

1 ½ cup frozen corn

1 – 8 oz can tomato sauce

1 – 6oz can tomato paste

1 can Ro-Tel

¼ cup water

Lasagna Noodles

8 oz Monterrey Jack Cheese – grated

8 oz Cheddar Cheese – grated

16 oz Ricotta Cheese

To start, you will need 1lb of ground beef, a packet of taco seasoning, a can of black beans and about  1½ cups frozen corn.

Brown the ground beef and add the taco seasoning according to packet directions. Add the can of black beans. I drained off most of the liquid from the black beans before I added them. And finally add the corn. Let it cook for a couple of minutes, long enough for the corn to thaw. Remove from heat and set it aside.

In a medium sauce pan, combine an 8oz can of tomato sauce, a 6oz can of tomato paste, ¼ cup water and a can of Ro-Tel. Any flavor of Ro-Tel will work. I just like the Mexican Lime & Cilantro version.

Let it simmer while you boil your lasagna noodles. Which you should be doing now… if only I had taken a picture of that… anyway, get a big pot of water boiling and cook your lasagna noodles according to package directions.

While your lasagna noodles are boiling. Get out your grater and start grating the cheese. I used Monterrey Jack and Cheddar Cheese. You need about 8 oz of each. Or get a 16oz block of Cheddar Jack cheese and grate the whole thing. Or, buy a bag of shredded cheese.

It’s time to assemble! First, start by preheating your oven at 350°. Next, take a 9x13 rectangular baker and spread about 1 cup of the prepared tomato sauce.

Place a layer of noodles on top of the sauce.

Smear 1/3 of the ricotta cheese on the noodles.

Spread 1/3 of the sauce on the ricotta cheese.

Spread 1/3 of the meat mixture on top of the sauce.

Next, sprinkle in 1/3 of the cheese.

Repeat the layers two more times. And pop it in the oven, uncovered, for 40 minutes.

Ahhhh, melted goodness! Take it out of the oven and let it set for 10-20 minutes. Cut a big square and enjoy. As a side note, a little dollop of sour cream is a nice addition too.

Here's the play by play again in one place:  

In a large skillet, brown the ground beef. Add taco seasoning according to packet directions. Add black beans and frozen corn. Continue to cook the meat mixture over medium heat for approximately 3 minutes or until the corn is thawed. Remove from heat and set aside.

In a medium sauce pan, combine tomato sauce, tomato paste, Ro-Tel, and ¼ cup water. Let simmer over low heat for 20 minutes.

Cook and drain lasagna noodles.

Preheat oven at 350°.

In a 9x13 rectangular baker, spread 1 cup of the tomato sauce mixture. Layer lasagna noodles on top of sauce. Spread 1/3 of the ricotta cheese on noodles. Spread 1/3 of the tomato sauce mixture on top of the ricotta cheese. Layer 1/3 of the meat mixture and 1/3 of the cheese. Repeat layers 2 more times, ending with the cheese.

Bake lasagna, uncovered, for 40 minutes or until lightly browned and bubbling. Remove from oven and let it stand for 10-20 minutes. Cut into 3” squares and serve.

See.  I told you this was worth skipping a day and waiting for.  I've actually got The Hubbs stopping at the store on his way home to get the ingredients to make it (Wendy-fied for my dietary restrictions) tonight.  You're welcome!