Southwestern Chile Lasagna Recipes

MEATY CHILI LASAGNA

Steps:

• Cook noodles according to package directions. Meanwhile, in a large skillet, cook the beef, onion, peppers and chili powder. Add garlic; cook 1 minute longer. Drain. Add the soup, corn, tomato sauce, tomato paste and olives; simmer until heated through., Drain noodles. Spread 1/2 cup meat sauce in a greased 13x9-in. baking dish. Layer with four noodles, half of the remaining sauce and a third of the cheese. Repeat layers once. Top with remaining noodles and cheese. , Cover and bake at 350° for 30 minutes. Uncover; bake 15 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.

SOUTHWEST LASAGNA

Steps:

• Place cookie sheet or foil in oven on rack below middle oven rack; heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Cook lasagna noodles as directed on package; drain. Rinse with cold water to cool; drain well.
• Meanwhile, in 10-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in taco seasoning mix and water. Reduce heat; simmer 5 minutes or until thickened.
• In small bowl, mix ricotta cheese, chiles and eggs.
• Stir pasta sauce, beans, corn and cumin into beef mixture. Cook about 5 minutes, stirring occasionally, until thoroughly heated.
• To assemble lasagna, arrange 3 cooked noodles in bottom of baking dish. Spoon and spread 1/3 of ricotta mixture over noodles; top with 1/3 each of beef mixture and cheese. Repeat layers 2 more times, reserving last 1/3 of cheese.
• Place baking dish on middle oven rack; bake 25 minutes. Sprinkle with reserved cheese; bake 15 to 25 minutes longer or until lasagna is bubbly and cheese is melted. Let stand 10 minutes before serving. Cut into squares.

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.

CHICKEN CHILI LASAGNA

Steps:

• In a large bowl, beat the cream cheese, onions, 1-1/2 cups Mexican-cheese blend, garlic, 1/4 teaspoon cumin and cilantro until blended. Stir in chicken; set aside. , In a large saucepan, melt butter. Stir in flour until smooth; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in Monterey Jack cheese, sour cream, chilies, thyme, salt, pepper and remaining cumin. , Spread 1/2 cup of the cheese sauce in a greased 13x9-in. baking dish. Top with six tortilla halves, a third of the chicken mixture and a fourth of the cheese sauce. Repeat tortilla, chicken and cheese sauce layers twice. Top with remaining tortillas, cheese sauce and Mexican cheese. , Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand 5 minutes before cutting.

SOUTHWESTERN CHILE LASAGNA

Steps:

• For the chili:.
• Dice the medium onion.
• Cook in a 8qt. pot over medium heat.
• Dice 2 cloves garlic and add to onions.
• Add ground beef and cook until browned.
• Drain out most of the fat.
• Add the remaining ingredients for the chili. Simmer on stove for several hours or until all the flavors have come together.
• For the rice:.
• Rinse rice to remove excess starch. Add to pot with the chicken stock.
• Bring to boil, cover, and reduce to simmer until all the stock has been absorbed.
• Remove from heat.
• Meanwhile, in a skillet, melt 1 tbsp butter over medium heat.
• Add 1 cup diced onion, Rotel, and 1 clove minced garlic. Add the remaining ingredients. Stir together.
• Cook until onion and garlic are tender.
• Add to tomato mixture to the rice by fluffing with a fork until it is evenly incorporated.
• For the lasagna (I made an 8x4" lasagna):.
• Ladle a thin layer of the chili on the bottom of your pan.
• Trim the rounded edges off the tortillas and cut into strips. Create a layer of tortilla strips in the pan.
• Scoop about 1-2 cups rice and spread in even layer over tortillas.
• Spread about 2 cups chili over rice.
• Sprinkle to cover with cheese.
• Repeat until you are within 1/2" of the top of your pan. Leave the cheese as the last later.
• Sprinkle with cilantro.
• Spray aluminum foil with non-stick spray and bake in a 350°F oven for about 1/2 hour. Remove foil and cook until cheese is melted, browned, and bubbly.

COWBOY CHILI LASAGNA

Steps:

• Preheat the oven to 375 degrees F. Set out a 9X13 inch baking dish. Then set a large saucepot on the stovetop over medium heat.
• Add the ground beef and chorizo to the saucepot. Break the meat into small pieces with a wooden spoon. Brown for several minutes, stirring to make sure the meat doesn't stick to the bottom of the pot. Then push the meat to the sides of the pot and add the chopped onions, bell pepper, and garlic. Saute for 3-5 minutes to soften the vegetables.
• Add the kidney beans, crushed tomatoes, green chiles, ancho chile, cumin, and 1 teaspoon salt. Stir and bring to a simmer. Simmer for 10 minutes. Then turn off the heat and stir in the cilantro.
• Meanwhile, determine whether you can fit 3 or 4 lasagna noodles in the pan in a single layer. Then either lay 9 or 12 lasagna noodles out on the countertop. (To make three layers.) Spread an equal amount of cream cheese over each dried lasagna noodle.
• Spread a small amount of chili over the bottom of the baking dish. Add 3-4 lasagna noodles, in a single layer, over the bottom of the pan. Sprinkle 1 1/3 cup shredded cheddar cheese over the noodles. Then add 2 large ladels of chili over the cheese and spread it out in an even layer.
• Add a second layer of lasagna noodles with cream cheese, 1 1/3 cup shredded cheese, and chili in the same order as the first layer. On the final layer, add the lasagna noodles, all the remaining chili, then place the remaining 1 1/3 cups cheese on top of the chili.
• Bake for 20-30 minutes, until the edges of the lasagna are bubbling, and the cheese is melted. Allow the lasagna to sit at least 5 minutes before cutting and serving.

SOUTHWEST CHICKEN LASAGNA

Steps:

• 1) Make lasagna noodles as directed and drain and set aside. Make cottage cheese mixture by stirring together the eggs, cottage cheese, parsley and 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 chiles, and jalapenos. Bring to a boil, and then reduce the heat. Simmer, uncovered, for about 10 to 15 minutes, stirring frequently. Put on low and cover and add 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.
• 2) 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 lasagna 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 place the thin slices of red, yellow, or green pepper for garnish.
• 3) The oven should be preheated to 350 degrees F. Bake about 50 minutes or until bubbly. Let stand 10 - 15 minutes before cutting and serving.

SOUTHWESTERN CHICKEN LASAGNA

Steps:

• Combine cottage cheese, parsley and chives; set aside.
• Heat oil in a 4-quart saucepan.
• Add onions, garlic and bell pepper.
• Cook over medium heat for 10 minutes, until onion is tender.
• Add salsa, chili powder and cumin.
• Bring to a boil, then reduce heat and cook, uncovered for 10 minutes.
• Meanwhile, cook lasagna noodles and drain well.
• Spray a 9x13-inch pan with non-stick spray.
• Arrange a layer of cooked noodles on the bottom.
• Spread 1/2 of cottage cheese mixture then 1/2 of chicken over noodles.
• Spread 1/3 of salsa mixture than 1/3 of cheese over chicken.
• Repeat layers with noodles, 1/2 cottage cheese mixture, 1/2 chicken, 1/3 salsa and 1/3 cheese.
• Finish with remaining noodles, salsa and cheese.
• Bake, covered a 375°F for about 45 to 50 minutes.
• Let stand about 15 minutes before serving so it can firm up.

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.