Recipe(tried): Mexican Lasagna

This is one of my favorite recipes as it is so delish, easy to throw together, and the leftovers freeze wonderfully. I know this recipe will sound strange because of everything going into the pan raw but I have prepared this many many times and it has never failed me once. Hope y'all like it!

Mexican Lasagna

1 lb ground beef
1 16 oz can refried beans
2 teaspoons oregano
1 teaspoon cumin
3/4 teaspoon garlic powder
12 uncooked lasagna noodles (the old fashioned kind -- not the new quick cooking kind)
2-1/2 cups water
2-1/2 cups your favorite garden style salsa
4 oz shredded jack cheese (or the mexican style mix if u prefer)

Preheat oven to 350 degrees.

Combine beef (uncooked), beans, and spices in mixing bowl. Place 4 noodles in bottom of 13 x 9 baking pan (breaking noodles if necessary to cover the whole bottom of pan. Spread with 1/2 of beef mixture and top with 4 more noodles, spread with remaining beef mixture and top with 4 remaining noodles.

Combine water and salsa; pour over beef and noodles in pan. Cover tightly with foil and bake for 1-1/2 hours. (Lay a sheet of foil under the pan first to catch drips -- doesnt always drip over but what a mess if it does!)

Remove from oven and sprinkle with cheese. Bake uncovered until cheese is melted; about 5 to 10 minutes.

This will look very watery when you are finished baking it -- it MUST stand about 15 minutes to firm up but will slice beautifully then.

Enjoy!!