Tex-Mex Lasagna

1. 1

   Cook ground beef in a skillet over medium-high heat, stirring until it crumbles and is no longer pink. Drain and set aside.

2. 2

   Stir together ricotta cheese and 1 cup shredded Monterey Jack cheese.

3. 3

   Layer a lightly greased 13- x 9-inch baking dish with 3 egg roll wrappers and one-third each of ground beef, ricotta mixture, and beans; top with 1/2 cup salsa. Repeat layers twice with egg roll wrappers, beef, ricotta mixture, beans, and salsa. Top with remaining 3 egg roll wrappers and 2 cups salsa.

4. 4

   Bake at 350u00b0 for 40 minutes. Sprinkle with remaining 3/4 cup Monterey Jack cheese, and bake 10 more minutes or until cheese melts. Let stand 10 minutes before serving. Arrange avocado slices over lasagna.

* Per serving · 4 servings · Values may vary.

No additional tips available.