Mexican Lasagna

Mexican Lasagna
Mexican Lasagna

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    jar salsa

  • 2

    tsp. minced garlic

  • 1/2

    cup sliced green onions

  • 1

    cup mayonnaise or like low fat mayonnaise

  • 1

    cup Parmesan cheese grated

  • 2

    cups small curd cottage cheese

  • 2

    large eggs, beaten

  • 1/3

    cup cilantro minced

  • 1

    15 oz. can black beans drained

  • 1

    lb oven ready lasagna or 1 lb cooked, drained lasagna noodles

  • 1 1/2

    lb cooked, shredded chicken[in a fry pan or poached]

  • 1

    cup roasted red bell pepper strips drained [whole roasted peppers work just fine too]

  • 2

    cups shredded sharp cheddar cheese

  • 2

    cups shredded Monterey jack cheese

  • deep lasagna pan at least 2 inches 9X13 works well just make sure its deep

Directions

In a medium bowl mix the following:jar of salsa, garlic, onions, mayonnaise and 1/2 cup Parmesan cheese. In another bowl mix the following cheese, eggs, cilantro and 1/2 cup Parmesan cheese. Assembly Spread 1 cup salsa mixture on the bottom of a greased lasagna pan. Top with 3 pieces of pasta. Spread 1/2 of the cottage cheese mixture and top with the black beans Top with 3 pieces of pasta Spread 1 cup of salsa mixture; top with the chicken, 1 cup of Monterey jack and 1 cup sharp cheddar cheese Layer 3 pieces of pasta; top with the rest of the cottage cheese mixture & red peppers Layer 3 pieces of pasta and top with the rest of the salsa mixture and 1 cup each jack and cheddar cheese Cover tightly with tin foil that is sprayed with pam. Bake at 350 F for 30 minutes cover and 30 minutes uncovered let it sit a while before you cut/serve. Freezes well.

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