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.