Mexican Lasagna
By á-1025
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