Recipe - Instant Lasagne (Mf)

2 tablespoon Olive oil
One half cup Chopped onion
1 Clove garlic, minced
1 teaspoon Ground cumin
1 teaspoon Oregano
1 teaspoon Chili powder
One half pound Ground lean beef
3 cup Spaghetti sauce
4 ounce Chopped green chili
One fourth cup Salsa, (up to 1/2)
Salt and freshly ground
black pepper
5 Instant lasagne sheets, (up
to 6)
15 ounce Partskim ricotta cheese
1 cup Shredded monterey jack or
sharp cheddar cheese

Preheat the oven to 400 degrees.

In a skillet heat the olive oil. Saute the onion for 5 minutes or until
tender, then add the garlic, spices, herbs and ground beef and saute until
the meat is no longer pink, about 5 minutes. Remove to a bowl and add the
spaghetti sauce, green chilis and salsa and season well to taste with salt
and pepper.

Soak the lasagne sheets in hot water. As they soften remove them from the
bowl and pat them dry.

Spoon One half cup of meat sauce in the bottom of a 9inch square baking pan and
top with a sheet of lasagne. Spread the pasta with dabs of ricotta and some
meat sauce. Sprinkle with some Monterey Jack cheese. Repeat the layering
until you have used all the ingredients, ending with a sheet of lasagne,
completely covered with the sauce (even the corners). Bake, covered, for 30
minutes. Uncover and bake for 5 minutes. Remove the pan from the oven and
let the lasagne set for 5 minutes before slicing and serving.

Yield: 4 to 6 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights
Reserved

MC Busted by Gail Shermeyer 4paws@netrax.net by TVFN Website on May 11,
1997

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6689 Posted to MCRecipe Digest
V1 #608 by 4paws@netrax.net (ShermeyerGail) on May 12, 1997