Smart Choice Creamy Mexican Lasagna Recipes

MEXICAN LASAGNA

Steps:

• Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in beans, chilies, taco seasoning and hot salsa., In a greased 13x9-in. baking dish, layer a third of the noodles and meat mixture. Sprinkle with 1 cup of cheese. Repeat layers twice. , Combine mild salsa and water; pour over top. Cover and bake 1 hour or until heated through. , Top with sour cream, olives, onions, tomatoes if desired and remaining cheese. Bake, uncovered, 5 minutes. Let stand 10-15 minutes before cutting.

SMART-CHOICE CREAMY MEXICAN LASAGNA

Steps:

• Heat oven to 350ºF.
• Cook meat with seasoning mix as directed on package. Remove from heat; stir in beans. Set aside. Mix sour cream and 1-1/4 cups cheese.
• Spread 1/4 cup salsa onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with 4 noodles. Cover with layers of half each of the meat mixture, corn and sour cream mixture. Top with layers of 4 more noodles and 1/4 cup of the remaining salsa; cover with remaining meat mixture, corn and sour cream mixture. Top with remaining noodles and salsa; cover.
• Bake 40 min. Sprinkle with remaining cheese; bake, uncovered, 15 min. or until lasagna is heated through. Let stand 5 min. before serving.

SMART-CHOICE SAUSAGE & PEPPERS LASAGNA

Steps:

• Heat oven to 350°F.
• Brown sausage with onions and peppers in large skillet on medium-high heat. Meanwhile, beat Neufchatel and milk in medium bowl with mixer until blended. Combine mozzarella and Parmesan. Reserve 1-1/2 cups; add remaining to Neufchatel mixture; mix well.
• Drain sausage mixture; return to skillet. Stir in pasta sauce and oregano. Add 1/2 cup water to empty sauce jar; cover with lid and shake well. Stir into meat sauce.
• Spread 1/3 of the meat sauce onto bottom of 13x9-inch baking dish; cover with 3 noodles and half the Neufchatel mixture. Top with layers of 3 noodles, half the remaining meat sauce and 3 of the remaining noodles. Cover with layers of remaining Neufchatel mixture, noodles and meat sauce; sprinkle with reserved cheese mixture. Cover with foil sprayed with cooking spray.
• Bake 1 hour or until heated through, uncovering after 45 min. Let stand 15 min. before cutting to serve.

MEXICAN CHICKEN SOUR CREAM LASAGNA

Steps:

• Heat oven to 350.
• Spray bottom and sides of 13x9x2 rectangular baking dish with cooking spray.
• Cook and drain noodles as directed on package.
• While noodles are cooking, mix soup, sour cream, milk, cumin, garlic powder, chicken and chiles in large bowl.
• Spread about 1 1/4 cups chicken mixture in baking dish.
• Top with 4 noodles.
• Spread 1 1/4 cups chicken mixture over noodles.
• Sprinkle with green onions and parsley.
• Sprinkle with 1 cup of the cheese.
• Top with 4 noodles.
• Spread 1 1/4 cups chicken mixture over noodles, sprinkle with bell pepper and olives.
• Sprinkle with 1 cup of the cheese.
• Top with 4 noodles.
• Spread with remaining chicken mixture.
• Bake uncovered for 30 minutes, sprinkle with doritos and remaining cheese.
• Bake 15-30 minutes longer or until bubbly and hot in the center.
• Sprinkle with parsley.
• Let stand 15 minutes before cutting.

SMART-CHOICE CREAMY CHEDDAR-VEGETABLE LASAGNA

Steps:

• Heat oven to 375°F.
• Melt butter in large skillet on medium-high heat. Add onions; cook and stir 3 min. Add mushrooms, carrots and garlic; cook and stir 6 min. or until carrots are crisp-tender. Add flour; cook and stir 2 min. Gradually stir in milk. Bring to boil, stirring constantly. Remove from heat. Stir in spinach, 1 cup cheddar and Parmesan.
• Mix cottage cheese and basil. Place 3 lasagna noodles on bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of half the cottage cheese mixture and 2 cups vegetable mixture. Cover with 3 noodles, remaining cottage cheese mixture and 2 cups vegetable mixture. Top with remaining noodles and vegetable mixture; cover.
• Bake 35 to 40 min. or until heated through. Top with remaining cheddar; bake, uncovered, 5 min. or until melted. Let stand 10 min. before serving.

MEXICAN CHICKEN-SOUR CREAM LASAGNA

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package. Meanwhile, in large bowl, mix soup, sour cream, milk, cumin, garlic powder, chicken and chiles.
• Spread about 1 1/4 cups of the chicken mixture in baking dish. Top with 4 noodles. Spread 1 1/4 cups chicken mixture over noodles; sprinkle with onions and cilantro. Sprinkle with 1 cup of the cheese.
• Top with 4 noodles. Spread 1 1/4 cups chicken mixture over noodles; sprinkle with bell pepper and olives. Sprinkle with 1 cup of the cheese. Top with 4 noodles; spread with remaining chicken mixture.
• Bake uncovered 30 minutes; sprinkle with tortilla chips and remaining 1 cup cheese. Bake 15 to 30 minutes longer or until bubbly and hot in center. Sprinkle with additional cilantro. Let stand 15 minutes before cutting.