Mexican Lasagna

½ Lb. Lean ground beef
§ C. Onion, chopped
1 (4 oz.) can Green chilies, drained, chopped
1 Tbs. Mexican seasoning
4 C. Low-sodium tomato sauce
2 C. Chunky salsa1
2 Lasagna noodles (about 10 Oz.), uncooked
2 C. Low-fat mozzarella cheese (8 Oz.), shredded
1 (15 oz.) container Light low-fat ricotta cheese
3 Tbs. Prepared horseradish

Brown ground beef and onion, drain. Stir in green chilies and seasoning; set aside. In a large bowl mix together tomato sauce and salsa. Spoon 1 cup tomato/salsa mixture into 13x9x2-inch pan. Place four lasagna noodles (uncooked) in pan (there should be extra room in the pan); spoon an additional 1 cup sauce over noodles. Spoon half of ground beef mixture evenly over noodles, sprinkle with 1/3 of mozzarella cheese. Whisk together ricotta and horseradish; spread half of the ricotta mixture over mozzarella; top with 1 cup of sauce and 4 lasagna noodles. Repeat, ending with four noodles, remaining 1 cup sauce and 1/3 of mozzarella cheese. Bake at 350 F for 45-55 minutes. Let stand 10 minutes before slicing. Serve on top of shredded lettuce with 1 tablespoon Horseradish Cream Sauce and chopped tomato.