Mexi Lasagna - cooking recipe

Ingredients

1 1/2 lb. ground beef
1 small box Ronco lasagna
1 can Old El Paso enchilada sauce (mild)
1 can tomato sauce
8 oz. shredded Mozzarella cheese
1 c. Velveeta cheese, shredded
1 small onion, chopped
1 clove garlic, minced
1 Tbsp. parsley flakes
1 Tbsp. oil

Preparation

Cook lasagna in boiling water with 1 tablespoon olive or cooking oil, until tender (add strips, one at a time, to avoid sticking together).
Drain off hot water and cool with warm water to handle.
Saute onion; set aside.
Brown ground meat and drain off fat.
Add onion, tomato sauce and enchilada sauce.
Cook about 20 minutes.
If sauce is too thick, add a little water (1/2 to 1 cup).