Salsa Lasagne

Salsa Lasagne

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


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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