Mexican Lasagna from Lawrys California Center
This image courtesy of Cookstr
The California Center had a number of restaurants with exquisite gardens and fountains connecting. The Mexican restaurant was one of my favorites.
- 1 1/2 pounds ground beef, lean
- 1 oz Lawry’s taco seasoning
- 1/2 tsp Lawry’s seasoned salt
- 1 cup diced tomatoes
- 16 oz tomato sauce
- 4 oz diced green chilies
- 1 cup ricotta cheese
- 2 large eggs, beaten
- 10 corn tortillas
- 2 1/2 cups shredded Monterey Jack cheese
In a skillet on medium heat cook beef until browned, about 8 minutes. Drain off fat. Add taco seasoning, seasoned salt, tomatoes, tomato sauce and green chilies. Mix well and bring to a simmer uncovered for 10 minutes.
In a small bowl, combine ricotta and eggs. Set aside.
Spread half of meat mixture on bottom of a 9 x 13 baking dish, arrange 5 tortilla on top, spread half of ricotta mixture on top of tortillas, sprinkle with half of the Monterey Jack cheese, repeat layers.
Bake uncovered until cheese is melted and lightly browned, 20 to 30 minutes. Let stand for 10 minutes prior to serving into suqares.
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