Tex-Mex Lasagna

• 1 lb. ground beef
• 1/2 c. chopped onion
• 1 c. tomato paste
• 1 c. picante sauce
• 3/4 c. water
• 1 tsp. dried oregano
• 1 tsp. dried basil
• 1 c. Ricotta or cottage cheese
• 2 1/4 c. shredded Mozzarella cheese, divided
• 1/2 lb. uncooked lasagna noodles

1. In a large skillet, make the sauce by browning the beef with the onion, drain the liquid; add the tomato paste, picante sauce, water, oregano and basil.
2. Mix well and set aside.
3. In a large bowl, combine the Ricotta cheese and 3/4 cup of Mozzarella cheese; set aside.
4. Coat a 7 x 11-inch baking pan with non-stick vegetable spray.
5. Layer the ingredients in the pan as follows:
6. 1/3 cup of sauce, half of the uncooked noodles and half of the Ricotta cheese mixture; repeat the layers and top with remaining sauce then the remaining 1 1/2 cups Mozzarella cheese.
7. Cover and refrigerate overnight.
8. The next day, uncover and bake in a pre-heated 350u0b0 oven for 1 hour, or until light golden, remove from the oven and let stand for 20 minutes for easier serving.

ground beef, onion, tomato paste, picante sauce, water, oregano, basil, ricotta, mozzarella cheese, lasagna noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=327884 (may not work)