Yeah. I did it. I one upped the taco lasagne. It’s not really that different, but completely different at the same time. The prep is simpler as well.
Here’s what you’ll need
2 boxes oven ready lasagne sheets
1 pound ground beef
2 pound jar of pasta sauce
1– 15.5 ounce jars of your favourite salsa
salt to taste
1/2 cup sliced jalapeños
1 cup refried beans
1 cup sour cream + 1/4 cup
2 cups crushed tortilla chips
4-6 cups shredded cheese of your choice (I used a mixture of mozzarella and mexican blend)
1/2 cup sliced green onions
In a medium pan add the ground beef and 1/3 of the jar of pasta sauce. Add in 2 cups of water and salt to taste. Bring the sauce to a simmer, cover and let it cook down for 20 minutes, stirring occasionally. Once the sauce has simmered for about 20 minutes, turn off the heat and stir in 1/4 cup of sour cream. Let it cool a bit before layering your lasagne. In a separate small bowl mix together the refried beans and the remaining 1 cup of sour cream. Mix the salsa into the remaining pasta sauce(just add the salsa to the pasta sauce jar ad give it a shake with the lid on!).
You can layer as you was, but here’s how I did it.
I have a slightly larger lasagne dish but a 9×13 in dish will do the trick just fine!
I started with some plain pasta sauce on the bottom, then a layer of lasagne sheets. I topped that with half of the meat sauce, shredded cheese. Next was another layer of lasagne sheets, the salsa/sauce mix, half of the beans mix, and top it off with 1 cup of shredded tortilla chips. Next layer started with lasagne sheets, the remaining meat sauce, and some more cheese. Then lasagne sheets, salsa/sauce mix, remaining bean mix, remaining crushed tortillas. Then another (I know lots of layers!!) layer of lasagne sheets, salsa/sauce mix, a good layer of cheese, the jalapeño slices and green onions. Now smell that lasagne and try telling me it doesn’t smell like nachos!
You can refrigerate or freeze at this point, and bake later. Or you can preheat your oven to 375 F and bake for about 35-40 minutes, or until the sides are bubbling and the top is golden brown.
Also, you’ll notice I didn’t add salt to anything except a little in the meat sauce. The salsa and tortilla chips add a salty flavour on their own, so go easy on the salt!