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Publix Aprons Recipes

Mexican Lasagna With Iceberg Salad

Total Time - 1 hour, 25 minutes / Makes 6 Servings

Cooking Sequence

  • Prepare lasagna; cover and begin to bake: 70 minutes
  • Remove foil from lasagna, return to oven and prepare salad; serve: 15 minutes

  • Mexican Lasagna With Iceberg Salad

    Mexican Lasagna

    Ingredients
    1 (16-ounce) container refrigerated mild salsa
    1 (8-ounce) can Spanish tomato sauce
    1 (15 1/2-ounce) can dark red kidney beans (drained)
    1 (16-ounce) can zesty salsa refried beans
    1 (20-ounce) tub fully-cooked, seasoned ground beef
    2 cups shredded Mexican cheese blend
    12 oven ready lasagna noodles (3/4 box)
    aluminum foil


    Steps
    1. Preheat oven to 350°F.
    2. Combine in large mixing bowl: salsa, tomato sauce, beans, refried beans and ground beef.
    3. Spread 1/4 meat mixture in bottom of 9x13-inch baking dish. Sprinkle with 1/2 cup cheese.
    4. Layer 4 lasagna noodles (uncooked) on top of cheese. Top with 1/4 meat mixture and sprinkle with 1/2 cup cheese.
    5. Repeat step 4 two times, ending with cheese on top.
    6. Cover tightly with foil and bake 45 minutes.
    7. Remove foil and bake additional 15 minutes. Serve. (Makes 8 servings.)
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    Iceberg Salad

    Ingredients
    1/2 cup mayonnaise-type salad dressing
    1 head iceberg lettuce (6 cups)
    1 large cucumber
    1 large tomato
    salt and pepper, to taste


    Steps
    1. Place salad dressing in salad bowl.
    2. Wash, drain and dry vegetables.
    3. Cut lettuce in half, (reserve other half for another use) then cut or tear into bite-size pieces and add to salad dressing.
    4. Cut cucumber into quarters lengthwise and remove seeds. Cut into bite-size pieces and add to lettuce.
    5. Remove core from tomatoes. Cut into bite-size pieces and add to salad.
    6. Season with salt and pepper. Fold ingredients together until well coated and serve.
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    Nutritional Information

    Calories 529kcal; Fat 23g; Cholesterol 51mg; Carbohydrate 53g; Fiber 7g; Protein 25g; Sodium 1784mg

    Daily Values: Vitamin A 25%; Vitamin C 25%; Calcium 28%; Iron 22%
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    Shopping List

    Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

    The icon will change to Currently on My Grocery List to indicate that it has been added.

    ADD ALL 16 ITEMS TO LIST

    Dairy
    Add to your grocery list 2 cups shredded Mexican cheese blend

    Dry Grocery
    Add to your grocery list 1 (8-oz) can Spanish tomato sauce
    Add to your grocery list aluminum foil
    Add to your grocery list 1 (15 1/2-oz) can dark red kidney beans
    Add to your grocery list 1/2 cup mayonnaise-type salad dressing
    Add to your grocery list 12 (3/4 box) oven-ready lasagna noodles
    Add to your grocery list 1 (16-oz) can zesty salsa refried beans

    Meat
    Add to your grocery list 1 (20-oz) tub fully-cooked, seasoned ground beef

    Produce
    Add to your grocery list 1 large cucumber
    Add to your grocery list 1 head (6 cups) iceberg lettuce
    Add to your grocery list 1 (16-oz) container refrigerated mild salsa
    Add to your grocery list 1 large tomato

    Suggested Items
    Add to your grocery list chocolate pie
    Add to your grocery list garlic bread
    Add to your grocery list chips and extra salsa
    Add to your grocery list citrus punch

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    Utensils & Cookware

    • 9x13-inch baking dish
    • large mixing bowl
    • salad bowl
    • cooking spoons
    • knife and cutting board
    • measuring utensils
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    Aprons Advice

    The lasagna recipe makes a great holiday take along dish. Make lasagna up to 24 hours in advance, then bake before serving.
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    Recipe Version swst0017