Easy Mexican Lasagna
Servings 8

1 package (8 ounces) lasagna noodles
1 1/2 pound ground beef
1 medium onion, chopped (1/2 cup)
1 red pimento or pepper chopped
1/4 cup chopped fresh cilantro or parsley
1 teaspoon chili powder
1 tsp ground cumin
1 container (15 ounces) reduced-fat Ricotta cheese
1 jar (24 ounces) salsa (3 cups)
1 cup shredded Monterey Jack cheese (4 ounces)

Heat oven to 375 F. Cook and drain noodles as directed on package. While noodles are cooking, cook beef, onion, chopped pimento, cilantro, ground cumin and chili powder in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Place 5 of the noodles in bottom of ungreased rectangular pan, 13x9x2 inches. Layer with 1-1/2 cups of the beef mixture, 1 cup of the Ricotta cheese and 1-1/2 cups of the salsa. Repeat with remaining noodles, beef mixture, Ricotta cheese and salsa. Sprinkle with Monterey Jack cheese. Bake uncovered 35 to 40 minutes or until hot. Let stand 10 minutes before cutting.