Southwest Lasagna Recipes

SOUTHWESTERN LASAGNA

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.

SOUTHWESTERN LASAGNA

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.

SOUTHWEST CHICKEN LASAGNA - OAMC

Steps:

• Cook noodles according to directions, drain and set aside.
• For the cottage cheese mixture, mix all ingredients and set aside.
• To make the lasagna: Lightly spray a dutch oven with cooking spray, add onions, peppers and garlic. Cook and stir until tender.
• Stir in the soup, enchilada sauce, chili powder, cumin and black pepper. Bring to a boil, reduce heat. Simmer, uncovered for 10 minutes, stirring often.
• Preheat oven to 375°F.
• Lightly spray 2 13x9 pans, with no stick spray.
• To assemble, cover bottom with lasagna noodles, 1/4 of cottage cheese next, then 1/4 of sauce mix, 2 cups of chicken and 1/4 each of cheddar and Monterey jack cheeses. Repeat with next layer.
• Cover pan with foil; repeat with second pan, cover that pan with foil also.
• Place both pans in the oven and bake for 55 minutes. Let stand 20 minutes before cutting and placing in containers, and or serving.

SOUTHWEST LASAGNA ROLLS

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.

SOUTHWESTERN "LASAGNA"

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.

SOUTHWEST CHICKEN LASAGNA

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!