Lasagna Mexicana - serves 6

12 curly lasagna noodles
1 lb. ground beef
1 cup corn frozen or canned, drained
1 pkg. taco seasoning
1 (15 oz.) can pinto or kidney beans drained (optional)
2 eggs, lightly beaten
16 oz. tub Ricotta cheese
1 cup Mexican style cheese, shredded
4 cups (32 oz.) of your favorite salsa
2 cups (8-12 oz. pkg.) shredded Mexican style cheese
1 tbsp vegetable oil
1 cup diced onion Preheat oven to 350º.
For Meat Filling:
In a large skillet over medium heat, heat oil, add onion and garlic and sauté until tender.
Add beef and sauté until brown and cooked through. If desired, pour off fat. Return to heat and add corn, taco seasoning, and beans (if using). Set aside.

For Cheese Filling:
In a medium bowl, combine eggs, ricotta, and shredded cheese. Mix well.

To Finish:
On bottom of a 13x9 inch baking dish, spread 1 cup salsa. Top with 1/3 each the lasagna strips, ricotta cheese mixture, meat mixture, and salsa.
Repeat layering two times and top with shredded cheese. Bake covered 40 minutes or until bubbly. Uncover and bake an additional 5 minutes.
Let stand 10 minutes before serving.
Serve with a dollop of sour cream, chopped jalepeno, and chopped black olives