Let your taste buds do the hat dance with this,
packed ~ with ~ a ~ punch lasagna. Olé

10 cooked lasagna noodles
2 pounds extra ~ lean ground beef
1 medium onion, chopped
1 red bell pepper, chopped
1 ~ { 1.0 ounce } package taco seasoning mix
1 ~ { 14 ounce } can peeled and diced tomatoes with juice
1/4 cup chopped fresh cilantro
1 teaspoon ground red chilies
1 ~ 15 ounces tub  ricotta cheese
1 jar { 24 ounces } salsa, medium to hot flavors
1 cup shredded monterey pepper jack cheese { 4 ounces }
2 ripe avocados ~ peeled and thinly sliced
 Heat oven to 375º. Cook and drain noodles as directed on package. Cook beef, onion, peppers, cilantro and red chilies in large skillet over medium heat until ground beef is done; drain. Add tomatoes and seasoning package
Place 5 of the noodles in bottom of ungreased rectangular baking dish, 13 x 9 x 2 inches. Layer with 1/2 of the beef mixture, 1 cup of the ricotta cheese and 1 1/4 cups of the salsa. Repeat with remaining noodles, beef mixture, ricotta cheese and salsa. Sprinkle pepper jack cheese over the top. Bake uncovered 35 to 40 minutes or until hot. Let stand 10 minutes before cutting. Garnish with the avocados slices, Serves 8 to 10