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.)

(Recipe courtesy of Publix Aprons Simple Meals)