Roma® Mexican Lasagna
Roma® Mexican Lasagna
Directions
- Put meat and all spices into pot and cook until done, making sure it’s a fine crumble. Add enchilada sauce to beef mixture and stir until mixed thoroughly.
- Spray full size pan with pan spray. Layer bottom of pan with lasagna noodles. Layer beef mixture on pasta, then spread 1/3 can of beans over beef mixture, sprinkle Mozzarella cheese over beans, and repeat 2 times.
- Top with lasagna noodles, then salsa, and add remaining cheese.
- Cover with foil and bake at 350º in convection oven for one hour, remove cover and bake for an additional 10 minutes.
Ingredients
- 5 lbs. Bacio® Cheese, 50/50 Mozzarella Blend
- 3 tbsp chili powder
- 1 can Contigo® Beans, Refried
- 5 lbs. Contigo® Beef, Ground
- 4 oz. Contigo® Salsa, Medium
- 3 tbsp cumin, ground
- 12 oz. enchilada sauce
- 3 tbsp garlic, powder
- 2 tbsp onion powder
- 3 lbs. Roma® Pasta, Lasagna Sheet(s), Precooked
Chef Rich Smice - Corporate Executive Chef, Chef Consultant, Performance Foodservice - Thoms Proestler
