Mexican Lasagna

• 1/2 teaspoon Salt
• 1 pound Lasagna
• 2 tablespoons Olive Oil
• 1 teaspoon Garlic minced
• 1 Onion chopped
• 1 tablespoon Cumin
• 1/4 cup Jalapenos diced, seeded
• 1 pound Ground Beef
• 28 oz can Crushed Tomatoes
• 1/2 cup CIlantro chopped
• 1 1/2 cups Mexican Cheese Blend shredded
• 1 1/2 cups Mozzarella shredded
• 2 cups Pico de Gallo room temperature

1. 1. Preheat oven to 400u0b0
2. 2. Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook lasagna according to package directions until al dente, less 2 minutes
3. 3. Meanwhile, in a large skillet over medium-low heat, heat oil. Cook garlic and onions for about 2 minutes, then stir in cumin, jalapenos and beef. Season with salt and pepper and cook for 5 minutes. Pour in tomatoes and simmer for 2 minutes, then mix in cilantro
4. 4. In a medium mixing bowl, toss together both cheeses and set aside
5. 5. In a rimmed half-sheet pan, spread a thin layer of meat sauce. Place lasagna noodles in an even layer on top, then spread with meat sauce and sprinkle with cheese. Repeat with second layer of noodles, covering noodles to the edges with remaining meat sauce. Top with remaining cheese. Bake until warmed through and cheese is melted, about 15 minutes
6. 6. Top with pico de gallo and garnish with cilantro. Serve immediately

salt, lasagna, olive oil, garlic, onion, cumin, jalapenos diced, ground beef, tomatoes, cilantro, mexican cheese, mozzarella shredded

Taken from www.epicurious.com/recipes/member/views/mexican-lasagna-5ab5210d0999fb6721cf09a5 (may not work)