Mexican Lasagna Recipe

10 uncooked lasagna noodles
1 pound lean ground beef
1 medium onion, chopped (1/2 cup)
1/4 cup chopped fresh cilantro
1 teaspoon ground red chilies
1 (1 ounce) package taco seasoning mix
1 (14 ounce) can peeled and diced tomatoes with juice

1 container (15 ounces) ricotta cheese
1 jar (24 ounces) Old El Paso® salsa (any variety)
1 cup shredded Monterey Jack cheese (4 ounces)

1. Heat oven to 375ºF. Cook and drain noodles as directed on package.
2. Cook beef, onion, cilantro and red chilies in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
3. Place 5 of the noodles in bottom of ungreased deep dish baking dish. Layer with 1 1/2 cups of the beef mixture, 1 cup of the ricotta cheese and 1 1/4 cups of the salsa. Repeat with remaining noodles, beef mixture, ricotta cheese and salsa. Sprinkle with Monterey Jack cheese.
4. Bake uncovered 35 to 40 minutes or until hot. Let stand 10 minutes before cutting.