Lasagna "Taco"

Ingredients:

• 1 tsp rapeseed oil (canola)
• 450 g of ground beef sirloin
• 2 tbsp. chili powder
• 2 jars of salsa (450 grams each)
• 450 g no-boil lasagna
• 2 x 450g packages semi-skimmed mozzarella, cut into 1cm pieces.
• 0.5 cup sour cream
• Half a small head of iceberg lettuce, shredded
• 1 large ox heart tomato, diced
• 0.5 cups grated sharp cheddar
• 0.5 cup crushed tortilla chips

Preparation:

1. Position a rack in the middle of the oven and preheat the oven to 175°C.
2. In a large skillet, heat the oil over medium-high heat until shimmering but not smoking. Add the ground beef, sprinkle with chili powder and 1 teaspoon of salt.
3. Cook, breaking up the ground beef with the back of a spoon and stirring frequently, until the meat is crumbly and browned, 5-6 minutes. Add the salsa and 1 cup of water, bring to a boil, and simmer until the sauce thickens slightly, about 4 minutes. Remove from heat and set aside.
4. Spread a quarter of the meat sauce over the bottom of a 22x32cm baking dish. Place a third of the lasagna noodles on top of the sauce, overlapping them slightly and breaking them as needed to fit. Leave a 1cm (0.5in) gap around the edges of the dish.
5. Top with another quarter of the meat sauce and a third of the mozzarella. Make another layer with a third of the lasagna noodles, a quarter of the meat sauce, and a third of the mozzarella. Repeat, making a final layer with the remaining third of the pasta and a quarter of the sauce, making sure the top layer of noodles is completely covered with sauce. Top with the remaining third of the mozzarella.
6. Cover loosely with foil and bake until the cheese is melted and bubbly and the noodles are tender when pierced with a knife, about 1 hour. Remove the foil and bake for an additional 15 minutes. Let the lasagna rest for 10 minutes.
7. Drizzle with sour cream and top with lettuce, tomatoes, cheddar and chips.