Homemade Mexican Lasagna
(Prep: 30 minutes / Cook/Bake: 2 hours 55 minutes / Serves: 16)
1 tbsp. Olive oil
2 Celery stalks, diced
1 medium Yellow onion, diced
3 Garlic cloves, minced
1 1/2 lbs. Ground beef
2 Bay leaves
2 cans diced Tomatoes, undrained
2 cans El Mexicano® Tomato paste
1 1/2 tbsps. granulated Sugar
1 tbsp. Red wine vinegar
1 tsp. dried Oregano
1 tsp. Sea salt
3/4 tsp. ground black pepper
1 package (16 ounces) Lasagna
2 large Eggs, lightly beaten
4 cups El Mexicano® Queso Requeson
1 cup crumbled El Mexicano® Queso Cotija
6 tbsps. fresh Basil leaves, chopped
1 tbsp. fresh Oregano leaves, chopped
1/2 tsp. Sea salt
1/4 tsp. ground black pepper
4 cups shredded El Mexicano® Queso Oaxaca and/or Mozzarella
Nonstick cooking spray
1. Prepare Sauce: In large saucepot, heat oil over medium heat. Add celery and onion, and cook 5 minutes, stirring occasionally. Add garlic and cook 2 minutes or until onion is tender, stirring occasionally. Add beef and cook 10 to 12 minutes or until browned; skim off excess fat. Stir in bay leaves, tomatoes with juice, tomato paste, sugar, vinegar and dried oregano. Reduce heat to medium-low; cover and simmer 1 hour, stirring occasionally. Stir in salt and pepper. Remove bay leaves and cool slightly.
2. Meanwhile, prepare Filling: Prepare noodles as label directs; drain. In large bowl, stir eggs, queso requeson, ½ cup queso Cotija, basil, fresh oregano, sea salt and pepper until well combined.
3. Preheat oven to 350 degrees. Spray deep 13 x 9-inch baking dish with nonstick cooking spray. Line bottom of prepared baking dish with 4 lasagna noodles, overlapping to fit. Spread sauce over noodles and sprinkle with queso Oaxaca and queso Cotija; dollop with Requeson mixture. Repeat layers of noodles, sauce, queso Oaxaca, queso Cotija and Requeson mixture 2 more times. Top with a layer of noodles; pour remaining sauce over top and sprinkle with remaining queso Oaxaca and Cotija.
4. Cover tightly with foil. Bake 50 minutes. Remove foil and bake 15 to 20 minutes longer or until top is lightly browned. Let stand 30 minutes before cutting.
Lasagna may be assembled and refrigerated up to 2 days in advance. Cover lasagna with foil and bake at 350° 1 hour 15 minutes; remove foil and bake 15 to 20 minutes longer or until top is lightly browned.