- 1 pound lean ground beef
- 1/2 cup chopped onions
- 3 cloves garlic
- 2 cups chopped fresh tomatoes
- 1 teaspoon ground cumin, divided
- 1 teaspoon prepared no salt extra spicy seasoning mix
- 1 pound Anaheim chili peppers, roasted and peeled
- 1 pound yellow wax chili peppers, roasted and peeled
- 2 cups fresh chopped cilantro
- 1/2 cup water
- 1/4 teaspoon dried oregano, crushed
- 2 cups part-skim unsalted ricotta cheese, divided
- 2 teaspoons Morton Lite Salt® Mixture
- 1 cup shredded Mexican-style cheese blend
- 12 (10 inch) flour tortillas
- 3 whole tomatoes, thinly sliced
- In large non-stick skillet, cook and crumble ground beef until no longer pink; drain.
- Add onions and garlic; cook and stir until onions are soft and translucent. Stir in tomatoes, 1/2 teaspoon cumin and 1 teaspoon extra spicy no-salt seasoning mix. Remove from heat; cover and set aside. In large bowl, combine chiles, 3/4 cup cilantro, 1/2 cup water, remaining cumin and oregano. Remove half of pepper mixture; set aside. Add ricotta cheese to remaining pepper mixture. Stir to combine thoroughly. Set aside.
- To assemble lasagna: Layer ingredients in greased 13 x 9 x 2 inch baking dish or lasagna pan, as follows: one-half of pepper sauce; four (4) tortillas; ricotta cheese mixture; beef mixture; tomato slices and 1/2 cup Mexican-style cheese blend. Second layer four (4) tortillas, and remaining pepper sauce. Third layer — the remaining four (4) tortillas, ricotta cheese mixture, remaining beef mixture, tomato slices and remaining 1/2 cup Mexican-style cheese blend. Top with remaining 1-1/4 cups cilantro.
- Bake covered at 350 degrees F for 25 minutes. Remove cover and continue to bake for an additional 10 minutes. Allow to cool and set 10 minutes before serving. Serve with salsa, and sour cream, if desired.