Preheat oven to 425°

In a skillet, mix your meat and 1 envelope taco seasoning. Brown your meat. You can skip this step if you want meatless lasagna, but there'd be a riot at my house, so....

Meanwhile, in a bowl mix together salsa, enchiladasauce, and 1 cup of water.

In a large mixing bowl, beat your egg, then add your ricotta and 2nd envelope of taco seasoning. mix well. crumble half of your Mexican crumbling cheese and mix into the ricotta mixture.

In a ziploc bag, mix the rest of your crumbling cheese and the taco blend.

I heat my beans in the microwave for 1 min 30 seconds only because its easier to spread warm.

This will fit into a 13x9, but barely. If you have a slightly bigger baking dish, go for it.

Spread a layer of sauce across the bottom of your pan.

Mix your browned meat into the remaining sauce.

Time for layering. Noodles, 3 across in a 13x9, slightly bigger pans fit 4 across. I usually put 3/4 of a piece at the end to cover the last gap. Save your scrap pieces. If you're using the slightly bigger pan you'll need them for your top layer.

Spread a layer of half of your refried beans, then a layer of half of your ricotta, followed by a layer of a third of your cheese mixture. Top this with a layer of a third of your sauce and then start over.

Do another layer of noodles, the last of your beans, last of the ricotta, half your remaining cheese and half your remaining sauce.

Time for your final layer of noodles, sauce, then cheese.

Again, this barely fits in a 13x9. Double wrap the pan in aluminum foil. Pop this in oven for an hour. I highly suggest wrapping a cookie sheet in aluminum foil and setting your 13x9 on it to catch any drip off.

When you pull this out of the oven, let it set 10 min with the aluminum foil still on. Don't peek!

Unwrap and enjoy! I like to put hot sauce on mine, though Hubby is a fan of Mexican habanero sauce. He likes it best right out of the oven, I prefer the day after leftovers.