Easy Mexican Lasagna Wednesday, Jul 11 2012 

Today, I bring you yet another recipe by Kaillie Fagan! I appreciate the several recipes she has submitted to be published here. They look easy, and yummy! This summer is a busy time for my family and I, and it’s great to post a few recipes by someone else. 🙂

Easy Mexican Lasagna

9 tortillas
1 lb ground beef
2 cups of shredded cheese
1 can of black beans (drained and rinced)
2 cups of strained diced tomatoes
2 garlic cloves
1 tsp salt and oregano
2 tbsp chili powder
2 tbsp olive oil
1 onion, chopped finely
1 cup frozen corn
1 cup salsa

Heat oven to 350F. Spray rectangular baking dish. Cut 6 of the tortillas in half, and then 3 in 2 inch strips.

In a small saucepan,bring strained tomotoes, garlic,salt, oregano, and chili powder to a boil. Reduce heat and simmer for 10 minutes.

In a large non stick frying pan cook ground beef. Strain it and set aside.

Add oil to frying pan, cook onion until softened (3-4 minutes). Add black beans and corn. Return beef to frying pan. Stir one cup of salsa. Mix it well.

Place the tortillas in a way that the bottom on the pan is covered (should take 2 tortilla and 3 strips). Top with ¼ of the cheese and half of the meet mixture. Repeat tortilla layer, cheese and meat mixture. Top with remaining tortilla and salsa. Sprinkle remaining cheese. Bake for 20 minutes, until cheese is melted. Slice and serve with sour cream.

Lasagna Friday, Mar 9 2012 

When I got married, a mentor of mine put together a recipe book with some of her good trusted recipes which has been using for years. What an awesome wedding gift! This lasagna recipe is hers, and I’m sharing it in case you don’t already have a recipe. Who doesn’t like lasagna?! 🙂


12 lasagna noodles
1 1/3lb ground beef
1 onion, chopped
2 jars pasta sauce (500-700ml each) – I use homemade
2 Tbsp parsley
1 container (500g) cottage cheese
1 egg
1 cup shredded cheese

Cook 12 lasagna noodles for 10-12 minutes.*

Cook ground beef and onion. Stir in pasta sauce and 2 Tbsp parsley.

Mix cottage cheese with the egg.

Spread in layers, in a 9×13″ pan:
1/4 meat sauce
1/4 meat sauce
Cottage cheese
1/4 meat sauce
1/4 meat sauce

Bake at 350F for 45 minutes. Let stand for 15 minutes before serving, as it sets the layers better.

*My Mom told me that you can skip cooking the noodles first, even if they are not ready-to-use noodles, as long as you have enough liquid in the lasagna and cook it a bit longer. That’s how I always do mine now! Saves a step, saves some dirty dishes, and is much quicker!

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