Mexican Beef Lasagna with Tomato

Here's a new twist on an Italian classic, Mexican Beef Lasagna with Tomato. Perfect for a hungry family when comfort and quality is top on the list.

• 2 jars Classic Spicy
• 1 box ‘oven-ready’ lasagna noodles
• 1 lb. ground beef - 90% lean
• 1 oz. packet taco seasoning
• 15 oz. can black beans, drained and rinsed
• 1 cup diced tomatoes, drained (fresh or canned)
• 15 oz. Ricotta cheese
• 1 Tablespoon dried oregano
• 1 egg
• 4 cups cheddar cheese, grated

Preheat oven to 350 degrees.

Brown the ground beef over medium heat. Drain any grease. Add 2/3 cups water to the meat and mix in the taco seasoning. Bring to a boil, reduce to a simmer and cook until thickened. Stir in the black beans, diced tomatoes and set aside.

Spoon a layer of Classic Spicy over the bottom of a 9 x 13 inch baking dish. Top with 4 uncooked lasagna noodles. Combine the Ricotta cheese, oregano, and egg. Layer  4 noodles, 1/3 of the Ricotta, 1/3 of the Meat, 1/3 of the Sauce, and 1 cup of grated cheddar cheese. Repeat for the second layer and third layer but hold the shredded cheese on the last layer.

Cover tightly with foil to seal in the steam so that it can cook the noodles.

Bake for 45 minutes. Remove foil. Add remaining 2 cups of cheese. Bake for 15 more minutes.

Let rest for 15 minutes before serving. Top with chopped scallions or some diced jalapeños.