Menu Enter a recipe name, ingredient, keyword...

Mexican Lasagna

By

Google Ads
Rate this recipe 0/5 (0 Votes)
Mexican Lasagna 0 Picture

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

Details

Preparation

Step 1

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.

Review this recipe