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1
Preheat the oven to 375 F.
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2
Place noodles in a 9x11 baking dish and cover them with boiling water.
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3
Set aside.
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4
Soak the noodles for the length of time it takes to prepare the other ingredients, approximately 15 minutes or so.
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5
No need to use oven ready noodles.
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6
I use just the standard lasagna noodle.
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7
You can cook them following package directions if you want, but personally, I like the thought of less dishes and think the noodles end up with a better texture to them, especially when reheating the leftovers.
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8
Over medium heat, brown ground beef in a large skillet with salt and pepper.
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9
When beef is browned, drain off the grease if desired.
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10
Add onion and cook until softened.
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11
Then add garlic and continue to cook 2-3 minutes more.
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12
Stir in Rotel, beans, cumin, adobo, coriander and chili powder.
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13
Taste for seasoning.
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14
Turn off heat.
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15
Make the green chile sauce: Puree green chiles, 1 cup buttermilk and flour in a blender until smooth.
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16
Pour into a saucepan over low heat, stir in remaining cup of buttermilk and cook until hot, not boiling, stirring occasionally.
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17
Whisk in cream cheese 1 ounce at a time, whisking until melted and smooth.
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18
Season with salt and pepper.
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19
Remove from heat.
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20
In a medium sized bowl combine ricotta, pepper jack cheese and egg with a couple pinches of salt and pepper.
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21
Remove noodles from dish and drain them.
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22
Dry the baking dish and spray with oil.
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23
Spoon a thin layer of green chile sauce on the bottom of the dish.
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24
Top with 3 noodles, 1/3 of the hamburger mixture and 1/2 of the cheese mixture.
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25
Then spoon on another thin layer of sauce.
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26
Repeat these layers 2 more times ending with burger mixture and the remaining green chile sauce over the top.
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27
Make sure your noodles are completely covered.
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28
I use the 10th noodle to fill any gaps, usually length of noodles.
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29
Bake for 30 minutes.
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30
Then remove the dish from the oven, sprinkle the Monterey jack cheese over the top and continue baking another 10-15 minutes or until cheese is hot and bubbly.
