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School lunches are notoriously lacking in flavor. So when I dished up this spicy casserole for dinner -- developed by the National Pork Board as a more healthful, tastier alternative to rubbery cafeteria chicken nuggets -- my kids (and husband) were bowled over. "Someone makes that for lunch?" one of my daughters exclaimed. "Can we trade schools?"

The original recipe makes 32 servings, but it was easy enough to scale it down to family size. I used an organic tomato-based red salsa and added some chopped fresh cilantro for additional flavor. The results? My kids gave the lasagna an "A."

• 1/2 pound ground pork
• 1/2 pound ground turkey
• 1/4 teaspoon granulated garlic, or 1 clove minced fresh garlic
• 1/2 teaspoon dried oregano
• 2 16-ounce jars salsa
• 16-ounce can refried beans
• 2 packages 6-inch flour tortillas (for a total of 20)
• 8-ounce package shredded cheddar or Mexican-blend cheese
• Sour cream and shredded lettuce for garnish

Preheat oven 375 degrees.

Mix spices and ground meats in a large bowl. Brown in a saucepan over medium heat until meat is thoroughly cooked. Drain, and add half jar of salsa.

In separate bowl, mix refried beans with remaining half jar salsa. (My kids aren't crazy about beans, so I only used about 3/4 of a can.)

To assemble: Spread about 2/3 of the second jar of salsa on the bottom of a 9-by-13-inch baking dish. Tear 5 tortillas in half and layer on top of the salsa. Edges will overlap slightly. Spread 1/2 of the bean mixture over the tortillas, then top with another layer of 5 tortillas. Sprinkle 1/2 of the meat mixture on top, and then a handful of the cheese. Top with another layer of 5 tortillas. Spread the remaining bean and then meat mixture on top, and sprinkle with another handful of the cheese. Layer the last 5 tortillas and top with remaining salsa and cheese.

Bake at 375 degrees for 20 minutes, or until cheese is melted and internal temperature is 165 degrees.

To serve, cut into squares and garnish with sour cream and shredded lettuce. Plastic trays and individual milk cartons optional.

Makes 8 to 10 servings.

-- Adapted from the National Pork Board

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