I love meals that can be prepared ahead of time, say, for instance, if there’s a baby on the way and you need some freezer meals to feed you, when you forget to feed yourself. Not that I know anything about that. Today’s guest blogger, Emily, is sharing a drool-worthy recipe that I just can not wait to try. I wonder if she’ll bring some to me?
Hey everyone! I’m Emily from So Domesticated and so happy to be guest posting here on Alli-n-Son!
I love popping in here and reading Miss Alli’s blog…… especially on Friday! All those goodies linked up for Sweet Tooth Friday have me drooling. Every. Single.Time. Yep, I have quite the sweet tooth. For today though, I have a savory dish to share with all of you. It’s easy to put together and can definitely be made ahead of time. What is this savory, easy to put together dish, you ask?
… yep, two different cuisines melded into one… and what do you get? Deliciousness, that’s what. So, please make this dish and I promise you will be very happy!
- 1 Container (15 Oz.) Part Skim Ricotta Cheese
- 1/3 Cups Parmesan Cheese
- 1 Egg
- 1 Tablespoon Vegetable Oil
- 1 Pound Ground Beef
- 1 small Onion, Chopped
- 1 Packet (1.25 Oz.) Taco Seasoning Mix
- 1/2 Teaspoon Season Salt
- 1 Teaspoon Chili Powder, or To Taste
- 1 Teaspoon Dried Basil, Divided
- 1 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Pepper, plus a Pinch
- 1 Can (8 Oz.) Tomato Sauce
- 1 Can (14.5 Oz.) Diced Tomatoes
- 1/2 Cup Water
- 10-12 Corn Tortillas
- 10 Oz. Monterey Jack Cheese, Grated
- Preheat your oven to 350 degrees (F.)
- In a medium sized bowl, mix the ricotta, parmesan cheese, 1/2 teaspoon of dried basil, and a pinch of pepper; cover and set aside in the refrigerator.
- In a large pot or Dutch oven, heat the vegetable oil and add the ground beef, chopped onion, taco seasoning mix, season salt, chili powder, remaining basil, salt, and remaining pepper. Cook until the ground beef has browned and the onion is soft. Drain if necessary and return to the heat.
- Add the tomato sauce, diced tomatoes, and water. Combine and heat through.
- Next, in a 13x9 baking dish, begin the layering process. Start by evenly layering half of the meat mixture, 5-6 corn tortillas, half of the ricotta mixture, then half of the cheese. Repeat with the last of the ingredients in this order.
- Cover with foil and bake for 45-60 minutes or until bubbly, removing the foil the last 10 minutes of baking.
You can assemble the lasagna early in the day or the night before, cover, and store in the refrigerator until ready to bake.
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