Rich’s Latin Style Lasagna

We celebrated the holidays at the Rachael Ray Show with a cooking contest! Get Prop Coordinator Richard Cortes' potluck contribution below, along with these other contenders:
Peanut Butter Cheesecake Swirl Brownies
Oreo Truffle Balls
Pumpkin Cheesecake
Non-Pretentious PB & J Macaroons
No Jokie Gnocchi Mac n’ Cheese
“GLENNeral Tso’s Chicken”
Corke’s Empanadas
"Betta with Pancetta" Mac and Cheese Cups
Grilled BLT Mac n’ Cheese Sammies
Upside-Down Pumpkin Smoosh
Bacon-Wrapped Brussels Sprouts Stuffed with Gorgonzola
Perfect Pumpkin Dip

Ingredients

4 medium Idaho potatoes
2 tablespoons oil
2 tablespoons minced garlic, divided
1 cup chopped cilantro, divided
1 medium white onion
Adobo seasoning, to taste
Salt and pepper
2 tablespoons white vinegar
Juice of 1/2 lime
1 1/2 pounds ground sirloin
1 jar tomato sauce
1 red or green pepper
1 box oven-ready lasagna noodles
1/2 pound mozzarella cheese, shredded
1 cup of Italian breadcrumbs

Yields: 6

Preparation

Preheat oven to 375°F.

Peel and chop potatoes into thick chunks and place them in boiling water. Cook 5-6 minutes until soft enough to easily smash with a fork.

In a large, nonstick pan, heat up two tablespoons of oil and one tablespoon of garlic. Add 1/2 cup of cilantro and chopped onion, and brown. Season with adobo, salt and pepper. Add vinegar and lime juice, and mix in ground meat. Brown well.

Add tomato sauce and smashed potatoes to the pan. Turn down the heat and let simmer.

In a medium-size lasagna pan, place three lasagna noodles on the bottom of the pan.

Add some of the meat mixture and top with shredded mozzarella cheese. Repeat layers until ingredients are gone, finishing with a layer of cheese. Top lasagna with breadcrumbs, loosely cover pan with foil and place in oven for 30-35 minutes.

Let sit for about 10-15 minutes, sprinkle with remaining cilantro and serve.

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