Smith Family Lasagna

About 20 years ago, my mom and dad created this recipe together. My mom told me it took them about 5 different times of making it to get it right and the result is still a family favorite. This recipe makes 2 9x13 pans, but can also be put into 4 8x8 pans for smaller families. After it is made and before it is baked it can be frozen for a future meal. Just wrap it well to keep it from getting freezer burn. I cut the following recipe in half and it made enough for an 11x13 cake pan.

Our Lasagna
2 lbs lean hamburger or turkey
2 t Italian seasoning
1 onion finely chopped
2 t garlic powder
1 48 jar oz original prego
1 30 tub oz ricotta
3 T parsley flakes
3 eggs
3/4 c Parmesan cheese
2 lbs mozzarella cheese
12 lasagna noodles
In a large pan, brown meat, onion, seasoning and garlic. Drain fat off. Stir in prego.
In another pan boil water for the noodles and cook them according to the direction on the box. After they are cooked drain the noodle and have them waiting to be used. In a bowl mix ricotta, parsley, eggs and Parmesan cheese. In the greased pan layer 3 noodles then the cheese mixture then the meat mixture and top with mozzarella. Do this process (noodles, cheese mixture, meat mixture and mozzarella) one more time, and it will be ready to bake or to be frozen.
Bake at 375 degrees for 30 minutes. Let it set 15 minutes before cutting.

Tex-Mex Gooey Casserole (Mexican lasagna)

Tex-Mex Gooey Casserole
Recipe courtesy Emeril Lagasse
Show:
Emeril Live
Episode:
America's Wild West Texas Style

1 tablespoon olive oil
2 cups chopped onions
1 pound ground beef
1 pound diced stew meat
1 tablespoon chopped garlic
2 tablespoons chili powder
2 teaspoons cumin
Salt and pepper
1/4 cup tomato paste
4 cups peeled, seeded, and chopped tomatoes
3 cups beef stock
10 flour tortillas
2 cups grated Medium Cheddar cheese
2 cups grated Monterey Jack cheese

Preheat the oven to 375 degrees F.
Grease a 9 by 9 by 2-inch square baking dish.
In a large skillet, heat the oil. When the oil is hot, add the onions and saute for 3 to 4 minutes. Add the ground beef and continue to cook for 3 to 4 minutes, stirring constantly. Add the diced meat and continue to cook for 3 minutes. Stir in the garlic, chili powder, and cumin. Season with salt and pepper. Stir in the tomato paste. Stir in the tomatoes and stock. Simmer the mixture for 30 minutes, stirring occasionally. Remove from the heat and cool. Spoon a couple of tablespoons of the chili mixture on the bottom of the prepared pan. Lay two tortillas on top of the chili mixture. Sprinkle the top of the tortillas with the Cheddar and Jack cheese. Repeat the layering process until all of the chili, tortillas and cheese are used. (The final layer should be cheese) Place the pan in the oven and bake until the cheese has melted, about 10 to 12 minutes. Remove from the oven and cool slightly before slicing.

Notes: Paula passed this recipe onto me because I had it at her house and loved it. There are a lot more flavors in this dish than in your typical mexican casserole. Daniel called it a Mexican lasagna because of all the layers and I like that name better than the gooey one. :)
I used turkey instead of beef and beef stew meat and the larger, burrito style rather than taco tortillas.
I served with restauraunt style tortilla chips, salsa and guacamole.