One of my coworkers was raving about this recipe and bought me a piece for lunch and was kind enough to bring me a hand written copy of the recipe. It has become a staple on nights when the kids have complained too much about Lars’ cooking and Jenn has to take over for the week (or if Lars is out of town).
Brown in a pan:
750 g ground beef or pork
Add and sauté until soft:
1 onion, chopped
Drain any excess fat, and add, blending well; add a little water if it’s too thick to spread easily:
15 ml chili powder
5 ml cumin
salt & pepper to taste
400 g can of black beans, drained
225 ml taco sauce (see below)
400 ml salsa (substitute pico de gallo if you cannot purchase)
225 ml frozen corn
Prepare:
500 g shredded Monterey Jack cheese
Boil until al dente and drain:
500 g lasagna noodles
Preheat oven to 175 and then assemble the lasagna. Spread a thin layer of sauce on the bottom of a 22 cm x 32 cm pan. Add a layer of noodles, spread a layer of sauce, and then sprinkle generously with cheese. Continue layering until noodles, sauce, and cheese are all used, topping with the last of the cheese. Cover with aluminum foil and bake for 45 minutes to an hour. Remove foil & bake until the cheese is bubbly. Garnish with green onions & sour cream (see this recipe for substitutes if needed).
Taco Sauce
Combine in a saucepan, stirring well:
225 ml tomato sauce
75 ml water
1 ml chili powder
7 ml cumin
7 ml dried minced onion
15 ml white vinegar
2 ml garlic powder
2 ml garlic salt
1 ml paprika
1 ml sugar
1 ml cayenne pepper
Simmer over very low heat for 15-20 minutes.