Mexican Lasagna by Mark Seaman, Branson          


2 lb. ground round

2 pkg. Taco seasoning 

32 to 48 oz. of salsa 

1 -24 oz. Cottage cheese

1 -15.oz  Ricotta Cheese

1 8 oz. pkg. shredded cheese (four cheese blend)

1 can refried beans

1 box lasagna noodles

Meat mixture:

2 lbs. Ground Chuck

In 5 or 6 Qt. Pan, brown meat, drain in strainer.

Add 2 packages of taco seasonings, and 1 1/2 cups of salsa. ( We use Medium pace chunky, but use whatever your family enjoys)

 Now create the layers in a 5qt crock pot with remaining ingredients.

A layer of Salsa

A layer of uncooked lasagna noodles

A layer of cottage cheese (24 oz.)

A layer of the meat mixture

A layer of salsa

A layer of uncooked lasagna noodles

A layer of refried beans ( 15 oz.)

A layer of meat mixture

A layer of salsa

A layer of  uncooked lasagna noodles

1 15.oz carton of Ricotta

A layer of meat mixture

A layer of salsa

Then 8 0z. Shredded  cheese ( you choose)


Cook on low for 6 to 8 hours.