A fusion of two of our favorite cuisines results in a meat lasagna of Italian noodles and ricotta cheese layered with Mexican blend cheese, black beans, salsa and corn.
Preheat oven to 350°F. Brown ground beef in large skillet on medium-high heat. Drain fat. Add salsa, beans, corn, chili powder, 2 teaspoons of the oregano and cumin; mix well. Bring to boil. Reduce heat to low; simmer 5 minutes.
Beat eggs in large bowl. Add ricotta cheese, 1 cup of the Mexican blend cheese and remaining 1 teaspoon oregano; mix well.
Spread about 1 cup of the meat sauce onto the bottom of 13x9-inch baking dish; top with 3 noodles. Spread 1/2 of the cheese mixture over the noodles. Repeat meat sauce, noodles and cheese layer once. Top with remaining noodles and meat sauce, making sure to cover noodles with sauce. Sprinkle with remaining 1 cup Mexican blend cheese. Cover with foil.
Bake 45 minutes. Remove foil. Bake 15 minutes longer or until noodles are tender. Let stand 15 minutes before serving.
• For spicier lasagna, use spicy salsa and fresh chorizo sausage, removed from casings, in place of the ground beef. Or try with 1/2 pound each lean ground beef and fresh chorizo sausage.
Serving Suggestion: Serve lasagna with chopped fresh cilantro, jalapeño pepper slices, Mexican crema or sour cream, and lime wedges.