Texas Lasagne

One of the things I can not cook is traditional lasagne. Everyone seems to have a "fool proof" recipe to share, and I prove to be the fool every time. So, here's a recipe I've developed out of self-defence. It's gluten-free, too, so I can salvage my dignity. *sniff*

Texas Lasagne

1 chub of sausage (or 1 pound ground beef)
1 pound (about 2 cups) of ricotta cheese
2 eggs
1 small onion diced (optional)
1/2 bell pepper diced (optional)
1 1-ounce package taco seasoning mix
1 14.5 ounce can diced tomatoes, do not drain
1 15 ounce can tomato sauce
1 4 ounce can chopped green chiles
7 corn tortillas cut into 1 inch strips
4 cups shredded Monterey Jack cheese

In a large skillet, brown the meat. Add the onions and diced bell peppers when about halfway done and continue browning. In a small bowl, beat the eggs and then add the ricotta cheese. Drain the excess fat from the meat, add the taco seasoning, tomatoes, tomato sauce and chilies. Mix well. Simmer, uncovered for 15 minutes.

Preheat oven to 350 degrees. Spray a 13x9x2 inch baking dish with nonstick cooking spray. Layer half of the meat sauce, half of the tortilla strips, half of the ricotta cheese mixture, and half of the shredded cheese. Repeat layers. Cook uncovered at 350 degrees for 40 minutes or until bubbly. Let stand for 10 minutes before serving.

Cook Ahead Hint
Since you are messing up the kitchen anyway, go ahead and get out another 13x9x2 inch baking dish and double the recipe. Bake one and eat it tonight. Freeze the other uncooked. Cover it with heavy duty aluminum foil, write "Texas Lasagna" on the foil in big letters and the date you prepped it, and tah-dah! You've just planned ahead and made some future moment easier on yourself with minimal effort today. Then you get to do a little dance in your smarty pants. Whoot!