Heat oven to 375 degrees. Cook and drain noodles as directed on package. Cook beef, onion, cilantro and red chilies in 10-inch skillet over medium heat 8-10 minutes, stirring occasionally, until beef is brown; drain. Place 5 of the noodles in bottom of ungreased rectangular baking dish, 13x9x2 inches. Layer with 1 1/2 C. of the beef mixture, 1 C. of the ricotta cheese and 1 1/4 C. of the salsa. Repeat with remaining noodles, beef mixture, ricotta cheese and salsa. Sprinkle with Monterey Jack cheese. Bake uncovered 35-40 minutes or until hot. Let stand 10 minutes before cutting.

Tip: Make the lasagna ahead of time. Cover unbaked lasagna tightly with aluminum foil and refrigerate up to 24 hours or freeze up to two months. Before baking frozen lasagna, thaw in refrigerator overnight. Refrigerated lasagna will need about 10 minutes extra baking time.

Yield: 8 servings

Nutritional Info Per 1 Serving: Calories 385 (Calories from Fat 155); Fat 17g (Saturated 9g); Cholesterol 60mg; Sodium 550mg; Potassium 460mg; Carbohydrate 28g (Dietary Fiber 3g); Protein 24g Diet Exchanges: 2 Starch; 3 Medium-Fat Meat

Angelique