The recipe for Mexican Lasagna came from my sister-in-law a few years back and has been another favorite to serve when our family comes home to visit. The noodles do not have to be pre-cooked and when making it for just the two of us, I freeze the leftovers for other meals. After the lasagna cools in the refrigerator, I cut it into single serving size portions and wrap in waxed paper, place the portions in plastic bags or plastic containers and freeze. When ready to serve, just thaw a little; unwrap, place on a plate and heat in microwave. It is almost better when reheated than when made fresh.

Mexican Lasagna

1 1/2 Pounds hamburger

1 Can refried beans

1 Teaspoon garlic powder

2 Teaspoons oregano

1 Teaspoon cumin

12 Lasagna noodles

2 1/2 Cups water

2 1/2 Cups salsa

2 Cups shredded cheese, divided

Combine

2 Cups sour cream

1 Cup sliced ripe olives

3/4 Cup chopped green onions

Brown meat, add beans, spices and 1/2 cup water. Place 4 raw noodle in greased 9 x13 pan. Spread half of beef mixture over noodles. Add more noodles and rest of the beef mixture; with the last layer being noodles. Combine salsa with the rest of the water and pour over all. Cover with foil and bake at 350 for 1 1/2 hours.

Remove lasagna from oven and spread with 1 cup shredded cheese. Spread sour cream mixture on top and finish with layer of remaining cup of shredded cheese. Return to oven for 5-10 minutes.

Remove from oven and let stand for 10-15 minutes before cutting. The stand time gives the lasagna time to set up so it will not be runny.

Questions or comments:

marlisz@aol.com