Recipe(tried): Mexican Lasagna with a Puerto Rican Flair

MEXICAN LASAGNA W/ A PUERTO RICAN FLAIR:

Beef Mixture for the Lasagna (like a Picadillo):
2 lbs. ground sirloin or a mixture of ground beef & ground chicken
1/2 cup homemade Sofrito or Goya's frozen Sofrito
1/2 cup white wine (I never use cooking wine because it is too salty)
1/4 cup chopped fresh cilantrillo
1 tsp dried oregano leaves, previously crushed between your hands
1 envelope Adobo Goya con Cilantro y Achiote (or your own particular Rub- my favorite is Mr. Raichlen's Memphis Dry Rub)
1 tbsp Taco seasoning
Salt & pepper to taste
1 tbsp ground cumin
1 tsp ground cinnamon
1/3 cup Sultana raisins (golden raisins)
1/4 cup pine nuts
1 tbsp or to taste Worcestershire Sauce
1 can chopped tomatoes, undrained
1 can corn, drained
1 can sliced mushrooms, drained

2 packages ready for the oven lasagna noodles (prepared according to package recommendations)
1 big package or 2 small, of cheddar & other cheeses for Tacos or Mexican dishes (if not available, I use a mixture of shredded Mozzarella, Cheddar and 1 tb of Taco seasoning mixed with the cheeses)
Fresh Shredded Parmesan Cheese to taste

Cook all the Beef Mixture ingredients in a skillet or Saut pan, on top of the stove, at medium heat. Cook until the red color of the beef disappears and it is completely cooked. Taste & adjust the seasonings (this Picadillo is also good for Burritos & Tacos). Assemble the Lasagna, in a Lasagna oven Pot or Cazuela, in the following order: Picadillo (beef Sauce), mixture of the three cheeses, Lasagna noodles placed in an overlapping fashion; repeat the layers and finish with meat sauce and cheese. Cover with aluminum foil and bake in a 350 F oven for at least 45 minutes. Uncover & bake for 10-15 more minutes or just until golden. Let stand uncovered for 15 minutes. Slice and serve with a wonderful green salad mixed with fresh fruit & with a Spicy Balsamic Sweet & Sour Vinaigrette.