If ricotta cheese is unavailable or costs more than you want to spend, you can use small curd cottage cheese instead. It is less expensive, but very similar in texture to ricotta cheese.
1 lb ground beef
1 onion, chopped
2 tsp ground cumin
2 tsp chili powder
1 tsp cracked black pepper
1 egg lightly beaten
15 oz ricotta cheese
1 jalapeno, chopped
3 corn tortillas
16 oz refried beans
1 1/2 cup shredded Cheddar cheese
3/4 cup black olives, sliced
1/2 cup salsa
6 Tbsp sour cream
Cook beef in a large skillet over medium-high heat until browned and crumbly, about 5 minutes; drain. Add onion, cumin, chili powder and pepper. Cook until onion is tender, about 5 minutes.
Preheat oven to 350°F. Combine egg, ricotta and jalape o in a small bowl; mix well.
Layer 1 tortilla, refried beans, beef mixture, another tortilla, ricotta cheese mixture, remaining tortilla and Cheddar in a round casserole dish. Cover with foil.
Bake lasagna for 15 minutes. Uncover; bake for 10 minutes longer. Remove from oven. Sprinkle olives over top. Top each serving with salsa and sour cream.
If your skin is sensitive to the oil in jalapenos, avoid touching them with bare hands. Try wearing surgical gloves, which are more flexible than rubber kitchen gloves.