Green Chile Lasagna Recipes

GREEN CHILE CHICKEN LASAGNA

Steps:

• Heat oven to 350°F. In medium bowl, mix ricotta cheese, egg and 1/2 cup of the Parmesan cheese; set aside. In another medium bowl, mix chicken, enchilada sauce and green chiles.
• In ungreased 13x9-inch (3-quart) baking dish, spread 1 cup of the chicken mixture. Top with 3 uncooked lasagna noodles; press gently into chicken mixture. Spread with 2/3 cup of the ricotta mixture. Sprinkle with 1 cup of the mozzarella cheese. Repeat layers 3 times. Sprinkle with remaining 1/2 cup Parmesan cheese. Cover with foil.
• Bake 45 minutes. Remove foil; bake 10 to 15 minutes longer or until lasagna is tender, cheese is bubbly and edges are lightly browned. Let stand 10 minutes before serving.

GREEN CHILE LASAGNA

Steps:

• Cook noodles according to package directions. Drain and add the butter. In a skillet, brown the beef in a small amount of oil. Set aside. In a large sauce pan, combine the tomato sauce, sugar, garlic salt, salt, and pepper. Add browned meat and simmer until meat is tender (about 30 min). Skim off any grease. Mix cheeses, sour cream, green chile, and green onion until soft and creamy. Fill two 9"x 13" x 2" pyrex dishes in this order: ¼ of the noodles, cover with ¼ of the meat sauce, ½ the cheese mixture, ¼ of the noodles, ¼ of the meat sauce and finish with a heavy topping of grated parmesan cheese. Cover with foil and refrigerate. Cook in 350° oven for 45 minutes. This is better if prepared the day before and cooked when ready to use. Serves 24. Makes a lot. Serve BIG GROUPS. Tastes great even after it's been frozen.