Mexican Lasagna

from the kitchen of Shawnalyn

3 T extra-virgin olive oil
2 pounds ground beef (shredded beef, chicken or whatever meat you like)
2 T chili powder
2 T ground cumin
½ red onion, chopped
1 (15 oz) can black beans, drained
1 c med heat taco sauce or 1 (14 oz) can stewed or fire roasted tomatoes
1 c frozen corn kernels
Salt
Flour tortillas
2 ½ c shredded cheddar or shredded pepper jack

Directions:
Preheat a large skillet over med high heat. Add 2 T oil twice around the pan. Add ground beef and season with chili powder, cumin and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2-3 minutes then season with salt, to your taste.

Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 T oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans then tortillas, then cheese. Repeat: Meat, tortilla, cheese again. Bake lasagna 350 for 1 hour from frozen, until cheese is brown and bubbly.

Lasagna

from the kitchen of Shawnalyn

no boil lasagna noodles
marinara sauce
ground beef
mozeralla cheese
16 oz pkg cream cheese
cottage cheese (or ricotta cheese)
1 small onion (diced)
3 cloves garlic (minced)
sliced mushrooms (opt)
1 pkg frozen spinach (drained)
salt & pepper to taste

Directions:

Begin by mixing cream cheese, ground beef, spinach, cottage cheese, salt and pepper together. Then begin layering the lasagna in a baking dish sprayed with cooking spray. First put a small amount of sauce bottom of dish and spread around. Then lay pasta over to make a thin sheet of pasta. Add ½ of ground beef mixture, then sauce, and then cheese. Start again with another layer of pasta and repeat. End with top layer of pasta, then enough sauce to cover noodles, and then cheese. Cook for about 2 hours if frozen, 1 hour if thawed, until lasagna is hot and bubbly and cheese is melted and browned. Remove from oven and let rest for 10 min. before cutting into it.