Salsa Lasagne

    1 hour 50 minutes

    Salsa and refried beans lend a Mexican touch to this hearty lasagne. A great one-pot dinner with a green salad and some bread.

    115 people made this

    Serves: 6 

    • 500g lean beef mince
    • 500g tinned refried beans
    • 2 teaspoons dried oregano
    • 1 teaspoon ground cumin
    • 1 teaspoon garlic powder
    • 12 uncooked sheets lasagne
    • 2 cups (500ml) water
    • 2 1/2 cups picante salsa
    • 2 cups sour cream
    • 125g sliced black olives
    • 1 1/2 cups (185g) grated Cheddar cheese

    Preparation:10min  ›  Cook:1hour40min  ›  Ready in:1hour50min 

    1. Preheat oven to 180 degrees C.
    2. In a large bowl combine beef, beans, oregano, cumin and garlic powder.
    3. Place 4 uncooked sheets lasagne in bottom of a 20x30cm pan. Spread half of beef mixture over pasta. Top with 4 sheets lasagne. Spread with remaining mixture and top with remaining lasagne.
    4. In a medium bowl mix water and salsa. Pour evenly over layers. Cover tightly with foil.
    5. Bake 1 1/2 hours in the preheated oven, or until lasagne is tender.
    6. Blend sour cream and olives in a medium bowl. Spoon over lasagne and top with Cheddar cheese. Bake uncovered until cheese melts, about 5 to 10 minutes.

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