Lasagne from South of the Border ~ Mexican Lasagne

    It may sound odd, but I'm telling you this is SO good.  I love dishes like this, that yield a very large quantity, giving you the option of serving for a gathering or putting away leftovers for another day.

    Mexican Lasagne

1 lb. cooked Ground Beef OR Turkey (I've used turkey MANY times through our "vegetarian" yrs., still GOOD)
1 (16 oz.) can refried beans (again, can be vegetarian beans)
2 tsp. dried oregano
1 tsp. ground cumin
3/4 tsp. garlic powder
1 tsp. salt
12 uncooked Lasagne noodles
2 1/2 C water
2 1/2 C salsa
1 C sour cream
1/2 bunch finely chopped green onions
1 C shredded Monterey Jack cheese (OR, try Pepper Jack for some extra kick!)


Combine first 6 ingredients.  Place 4 uncooked lasagne noodles in bottom of 13 x 9 x 2-inch baking dish.  Spread half of the meat mixture over noodles.  TGop with 4 more noodles and remaining meat mixture.  Cover with remaining noodles.  Combine water and salsa; pour over all. 

Cover tightly with foil; bake at 350 degrees for 1 1/2 hrs., or until noodles are tender.  Cover with sour cream, green onions and cheese.  Even extra cheese woulnd't be out of the question.  Bake uncovered until cheese is melted (about 5 minutes).

Serves 12