I got this from a community cookbook that I bought years ago, when I still lived in Arkansas.
2 pounds ground beef
2 Tbsp oil
4 tbsp onion, chopped
3 cups water
2 tsp salt
1 tsp sugar
2 cloves garlic
1 (12 oz) can tomato paste
1 1/2 lb Jack cheese, grated (note: for more fire,substitute hot pepper Jack)
1 (7 oz) can whole green chilies
1 1/2 lb Longhorn or Cheddar cheese
1 tsp oregano
1 tsp cumin (optional)
1/4 tsp cayenne (optional)
2 pkg. lasagna noodles (8 oz)
Brown meat in oil with onion and garlic. Drain off excess oil. Add tomato paste, water, salt, sugar and other spices. Simmer for 30 minutes or longer. cook lasagna noodles as directed. Layer noodles, sauce, green chili strips and the two cheeses into a 10 x 15-inch pan or casserole dish. Bake 30 to 40 minutes at 350°. Let set 10 minutes. Serves 8 or more.
Note: For a smaller serving, cut recipe in half and cook in a 9 x 13-inch. dish. For a lower fat content, reduce amount of cheese.
Since I was the only one who would be eating this, and didn't think I would want more than a week's worth of lasagna, I cut the recipe in half and did the 9x13 dish, except I didn't cut the amount of cayenne in half and I did substitute pepper jack for the jack cheese. In my household, cayenne is not optional, it's mandatory. I would also think that the oil is not necessary, as the ground beef is going to cook out fat/grease that the onions and garlic can cook in.
The finished product: