Time 55m Yield 8 servings. Number Of Ingredients 8 Steps:
In a large bowl, combine the first six ingredients. Spread about 1/2 cup on each noodle; carefully roll up. Place seam side down in a 13x9-in. baking dish coated with cooking spray. , Cover and bake at 350° for 25 minutes. Uncover; top with salsa. Bake 10 minutes longer or until heated through.
Time 1h10m Yield 6-8 servings. Number Of Ingredients 13 Steps:
In a large skillet, brown beef and onion until meat is no longer pink; drain. Stir in the enchilada sauce, tomatoes, olives, salt, garlic powder and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , In a small bowl, combine cottage cheese and egg; set aside. Spread one-third of the meat sauce in a greased 13-in. x 9-in. baking dish. Top with half the Monterey Jack cheese, half the cottage cheese mixture and half the tortillas. Repeat layers, ending with meat sauce. Sprinkle with cheddar cheese. , Cover and bake at 350° for 20 minutes. Uncover and bake 10 minutes longer or until bubbly and cheese is melted.
Time 1h10m Yield 6 Number Of Ingredients 12 Steps:
Heat oven to 350°F. In small bowl, mix ricotta cheese, chopped cilantro and garlic. In 9-inch square pan, spread 1/4 cup of the pasta sauce. Top with 3 noodles; spread 1 cup of the ricotta mixture over noodles. Layer with 1 cup pasta sauce and half each of the sausage, beans, corn and zucchini. Sprinkle zucchini with salt and pepper. Top with 1 cup pasta sauce and 1/2 cup of the shredded cheese. Layer with 3 more noodles, remaining ricotta mixture, 1 cup pasta sauce and remaining sausage, beans, corn and zucchini. Sprinkle with 1/2 cup shredded cheese. Layer with remaining noodles, pasta sauce and shredded cheese. Cover with foil; bake 15 minutes. Uncover; bake 15 to 25 minutes longer or until bubbly and cheese is golden brown. Let stand 10 minutes before cutting. Garnish with cilantro sprigs.
Time 40m Yield 8 serving(s) Number Of Ingredients 11 Steps:
Cut each tortilla into 2 or 3 pieces; set aside. Brown ground beef in a large skillet until crumbly; drain fat. Add seasonings, tomatoes, tomato sauce, and green chiles to the skillet; stir and bring to a boil; reduce heat and cook for 5 minutes. Combine cottage cheese, egg, and 1 1/3 cups of the shredded cheese in a separate bowl. In a lightly greased 9x13" baking pan, spread (in layers) half of the meat mixture, then half of the tortilla pieces, and then half of the cheese mixture; repeat the layers, ending with cheese mixture; sprinkle remaining 2/3 cup shredded cheese and sliced olives over top. Bake, uncovered, at 350° for 20-30 minutes or until hot and bubbly around edges; remove from oven and let stand 5-10 minutes before cutting into serving portions. NOTE: The cottage cheese may be left unpureed or may be replaced with a cup of ricotta cheese.
Yield 9 Number Of Ingredients 15 Steps:
Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion, and cook for 3 minutes. Add turkey; cook until browned, stirring to crumble. Add salsa, cumin, half the garlic, and beans. Place ricotta in a food processor, and process for 1 minute or until smooth. Add remaining garlic, cream cheese, 1/4 cup Parmesan, and egg white; pulse 2 to 3 times. Add the spinach, and pulse 2 to 3 times. Spread 3/4 cup turkey mixture in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over the turkey mixture, and top with 1 cup ricotta mixture, 3/4 cup turkey mixture, and 1/4 cup Mexican cheese. Repeat layers, ending with noodles. Spread remaining turkey mixture over noodles, and sprinkle with 1/4 cup Parmesan. Cover with foil; store in refrigerator up to 24 hours. Preheat oven to 375°. Bake, covered, at 375° for 30 minutes. Uncover and sprinkle with 1/4 cup Mexican cheese, and bake, uncovered, for 10 minutes. Let stand for 10 minutes. Garnish with oregano sprigs, if desired
Time 1h55m Yield 8 serving(s) Number Of Ingredients 19 Steps:
Make lasagne noodles as directed and drain and set aside. Make cottage cheese mixture by stirring together the eggs, cottage cheese, parsley and a black pepper. Set aside. To make the chicken mixture: In a large skillet, put a little margarine or oil to coat bottom. then add onions, red and green peppers, and garlic and cook and stir over medium heat until tender. Stir in the tomato sauce, enchilada sauce, chili powder, cumin, black pepper, green chilis, and jalepenos. Bring to a boil, then reduce the heat. Simmer, uncovered, for about 10 to 15 minutes, stirring frequently. Put on low and and cover and the chicken to it. stir and allow the flavors to come together. Do this for about another 15- 20 minutes. Turn off heat and let sit. Lightly spray a 13 x 9 baking or cake pan. To assemble the lasagna, place a little of the sauce on the bottom to coat the pan. Then place about 4 or 5 lasagne noodles down first. Then spread half of the cottage cheese mixture over the noodles. Top with about half of the chicken/sauce mixture, and cover with each of the cheeses separately. Repeat with noodles, remaining cottage cheese mixture, and chicken/sauce. then more cheese. Leave just enough sauce and cheese to cover the third and final layer of noodles. So you put the remaining noodles on top with a coating of sauce and remainder of cheese. Then you place the thin slices of red, yellow, or green pepper for garnish. Bake about 50 minutes or until bubbly. Let stand 10- 15 minutes before cutting and serving. The oven should be preheated to 350 degrees. Enjoy!
More about “southwest lasagna recipes”
Yield Makes about 10 servings. Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees F. In a medium saucepan or skillet, heat oil over medium heat. Add onion, red bell pepper and garlic and saute until softened slightly, about 3-5 minutes. Stir in chili powder, cumin, salt and pepper and cook for another few minutes. Add corn, tomatoes, beans, and about ½ jar of salsa and cook, stirring occasionally, for a few minutes more (until all ingredients are heated through). Put refried black beans in a medium bowl along with a few tablespoons of salsa and stir until loose (it needs to be spreadable but not runny). Spread ½ jar of salsa in the bottom of a 9x13 baking pan. Top with six corn tortillas. Spread half of tomato-bean mixture on top of tortillas. Top with six more tortillas. Spread black-bean mixture on top of tortillas, then top with 1 cup of cheese. Top with 6 more tortillas and then last half of tomato-bean mixture. Arrange last six tortillas on top of the bean mixture and top with another ½ jar of salsa and remaining 1 cup cheese. Bake in oven for 20-25 minutes, until cheese has melted and filling has cooked through. Remove from oven and let sit for a few minutes before slicing and serving. Top with sour cream, guacamole, sliced jalapenos, etc.
