...It's "What's" For Dinner

While visiting my in-laws last Christmas, my sweet Mother-in-Law (Toni) gave me this recipe.  I don't know why it's taken me until now to try it, but MERCY, it was GOOOOOOD!  The nice thing about it is that you can make it as mild or as spicy as you want to.  The prep work was so fast!  You can't go wrong with this if you need something very hearty but that is quick and easy. 

Let me know how you like it!  Sorry the picture isn't that great...I snapped it on my Blackberry instead of my real camera.  I didn't feel like going upstairs to get it!  Enjoy!  Thank you Mamma Toni!

MAMMA TONI'S MEXICAN LASAGNE

1lb ground turkey (or ground beef)
1 small can green chilis
2 regular cans Mexican stewed tomatoes ... Read More
2 cups (16 oz) of your favorite salsa
1 pint of ricotta cheese
1 pkg taco seasoning (or 1/4 cup if out of a spice jar)
10-12 lasagne noodles
1 cup shredded cheddar
1 cup shredded Monterrey Jack

(HA HA--2 cups of cheese...no way!  I always put more cheese!  I think I used about 3 cups in all)

Brown meat and drain thoroughly. Add tomatoes, chilis, salsa and taco seasoning. Simmer for 10 minutes and remove from the heat. Begin with 1/3 of meat mixture on the bottom of a 9 x 13 pan. Top with noodles, then spread 1/2 of the ricotta cheese, then top with cheddar cheese. Start layering again with meat mixture, then noodles, then ricotta, then add the rest of the meat mixture to the top and top with the Monterry Jack cheese. Bake at 350 for 30 minutes. If you are using the "oven ready/no boil" noodles, then cover and add about 20 minutes to the baking time...cook until they are tender. ENJOY!