Green Chile Lasagna Recipes

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.

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.

Steps:

• Heat oven to 375°F.
• Mix cream cheese and egg in medium bowl until blended. Stir in ricotta and 1/4 cup cilantro; set aside. Combine chicken and 1-1/2 cups salsa.
• Spread 3/4 cup of the remaining salsa onto bottom of 13x9-inch baking dish sprayed with cooking spray. Top with layers of 3 noodles, half each of the ricotta mixture and chicken mixture, and 1/2 cup shredded cheese; repeat layers. Top with remaining noodles, sauce and shredded cheese; cover.
• Bake 35 min. or until heated through, uncovering for the last 5 min. Let stand 10 min. Top with remaining cilantro and tomatoes.

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.