Mexican lasagna

The Jacobs' home has been a flurry of activity the past few days. We are enjoying the company of my husband's brother, who's visiting from Texas, and another friend from out of town at the same time.

Upon their arrival at our home, both admitted they were looking forward to eating our home cooking.

My brother-in-law is also trying to learn how to cook, something about cooking a special surprise for his mother later.

"As long as it's not Mexican food," was his only request.

So, we've hit the kitchen this week.

On Sunday, I taught my brother-in-law how to make special crabmeat-filled grilled cheese sandwiches.

On Monday, my husband and our friend cooked homemade meatballs and couscous with zucchini. I was feeling under the weather.

On Tuesday, I ignored his request and made Mexican lasagna. I asked first, and he seemed OK with the dinner selection. But it's kind of hard to read the mind of a tall Texan. Honesty, there was a suspicious look on his face, but I'm glad he trusts me.

After a shopping trip, he stepped into the kitchen and became my culinary student.

When asked if cooking was hard, he looked at me with that Texas smirk I know I've seen before and said, "Just write the recipe down."

We made two pans, one for home and the other to bring to work to share with co-workers and my husband who was putting the paper together that night.

They requested the recipe too.

Below you will find the recipe Mexican Lasagna, which appears to be in high demand this week.

As for my brother-in-law's newfound cooking talents, I think his mother, and father, will be pleasantly surprised.

Mexican Lasagna

1 lb. ground beef

1 lb. ground sausage

1 large can of refried beans

1 can of black beans

1 chopped fresh green bell pepper

1 finely chopped red onion

2 stalks of chopped green onions

2 tablespoons of fresh minced garlic

1 (16 oz.) can diced tomatoes with green chilies, drained

1 (36 oz.) jar of your favorite style salsa

2 c. ricotta cheese

2 cups of shredded mozzarella cheese

2 cups of shredded co-jack cheese

2 eggs, beaten

Lasagna noodles, uncooked

(You can add jalapeños to this recipe if you want to.)

Drain the grease after browning the hamburger and sausage in a skillet. Add bell pepper, onions and garlic to meat, let cook until tender. Add refried beans and enough water to make a moist mixture that you can spread.

Mix salsa and the tomatoes together.

Lightly spray a large casserole dish before pouring 3-4 tablespoons of salsa on the bottom of the dish. Layer noodles to fit the pan.

Place a layer of the meat mixture, shredded cheese and then pour some salsa on top before adding next layer of noodles.

Mix ricotta cheese, eggs and one cup of the shredded cheese together before dividing in half and layering it on top of the noodles. Add salsa before continuing with the next layer of noodles.

Continue with layers until you use all of ingredients, making sure to end with a layer of cheese on top. Add up to one cup of water before covering loosely with aluminum foil. Bake in a preheated 350-degree oven for 30 minutes.

Remove aluminum foil and continue cooking for 15 minutes.

Remove lasagna from oven and let set for 10-15 minutes before serving with shredded lettuce, fresh chopped tomatoes, sour cream and salsa.