SOUTHWEST LASAGNA
Give an Italian pasta favorite new appeal with black beans, mild chiles, taco seasoning, and other south-of-the-border ingredients.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h40m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 390, Carbohydrate 30 g, Cholesterol 95 mg, Fat 2, Fiber 4 g, Protein 25 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 3 g
SOUTHWESTERN LASAGNA
I first tasted this lasagna at a church potluck more than 20 years ago. I asked for the recipe and have made it many times since. It's one of our favorites.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6-8 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 418 calories, Fat 23g fat (11g saturated fat), Cholesterol 112mg cholesterol, Sodium 970mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 30g protein.
SOUTHWEST CHICKEN LASAGNA
Make and share this Southwest Chicken Lasagna recipe from Food.com.
Provided by Georgia Sawhook
Categories Chicken Breast
Time 1h55m
Yield 8 serving(s)
Number Of Ingredients 19
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!
Nutrition Facts : Calories 713.1, Fat 29.6, SaturatedFat 14.7, Cholesterol 164.2, Sodium 1581, Carbohydrate 61.1, Fiber 5.2, Sugar 8.9, Protein 50.5
SOUTHWESTERN LASAGNA
Make and share this Southwestern Lasagna recipe from Food.com.
Provided by Debs Recipes
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 483.1, Fat 26.8, SaturatedFat 12.6, Cholesterol 118.6, Sodium 1131.4, Carbohydrate 26.6, Fiber 4.3, Sugar 5.5, Protein 34.5
SOUTHWEST CHICKEN LASAGNA - OAMC
Another recipe from my catering biz, it's a big hit at weddings. Requested frequently. You'll find with my recipes a plethora of chicken recipes, my husband has a very high iron content and can't eat anything except for chicken and turkey. Hope you like this one, it's made to serve 16, 1.5 cup servings.
Provided by ColoradoCookin
Categories One Dish Meal
Time 1h20m
Yield 1 1/2 cup, 16 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 550, Fat 20, SaturatedFat 9.6, Cholesterol 150.3, Sodium 951, Carbohydrate 44.3, Fiber 3.4, Sugar 10.2, Protein 47.2
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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SOUTHWESTERN CHILE LASAGNA
I wanted a Mexican lasagna for dinner one night so I decided to make up my own version, playing off of other recipes I've seen. The chili and the rice each taste great on their own as well as working really well together. I'm leaving out amounts for the tortillas, cheese, and cilantro. This recipe makes a lot of chili and rice. I love the leftovers for lunches, but if you want a larger lasagna, there is plenty of rice and chili for that with this recipe. The peppers are flexible as everyone has a different sense of the right amount of heat! Most of the cooking time is inactive.
Provided by Scarlett516
Categories Southwestern U.S.
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 26
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.
Nutrition Facts : Calories 618.6, Fat 26.6, SaturatedFat 9.9, Cholesterol 106.9, Sodium 1403.3, Carbohydrate 59.5, Fiber 9.1, Sugar 7.1, Protein 39.5
VEGETARIAN SOUTHWEST LASAGNA
Vegetarian lasagna made with black beans, kidney beans, and ro-tel tomatoes. A modified version of a recipe from a ro-tel can.
Provided by Bill Woodward
Categories One Dish Meal
Time 45m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Cook the lasagna noodles as directed.
- Preheat the oven to 425 degrees. Roast the corn at 425 degrees for 20 minutes until browned.
- In a medium saucepan, combine the tomato sauce, beans, corn, and ro-tel tomatoes. Simmer for 10 minutes.
- In another bowl, combine the ricotta cheese, egg, and cilantro.
- In a 9x13 baking dish, layer 1/3 cooked noodles, 1/3 cheese filling, 1/3 sauce, and 1/3 Monterey Jack cheese. Repeat to make three layers.
- Bake at 425 degrees for 20 minutes.
Nutrition Facts : Calories 362.8, Fat 14.3, SaturatedFat 8.6, Cholesterol 65.1, Sodium 513.7, Carbohydrate 38, Fiber 7.1, Sugar 2.6, Protein 21.4
SOUTHWEST LASAGNA ROLLS
"We love this south-of-the-border lasagna," Trisha Kruse writes from Eagle, Idaho. "The cheesy dish comes together fast with a carton of vegetarian chili, and makes a great entree served with a green salad and baked tortilla chips."
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 259 calories, Fat 6g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 648mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 6g fiber), Protein 15g protein. Diabetic Exchanges
SOUTHWEST CHICKEN QUESO LASAGNA
Steps:
- Heat oven to 400°F.
- Microwave VELVEETA and tomatoes in large microwaveable bowl on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.
- Remove 1/3 cup VELVEETA sauce; reserve for later use. Add chicken, beans and corn to remaining sauce; mix well.
- Spread 1/3 of the chicken mixture onto bottom of 8-inch square baking dish sprayed with cooking spray; top with 2 tortillas. Repeat layers twice. Top with reserved VELVEETA sauce; cover.
- Bake 30 min. or until heated through. Remove from oven.
- Sprinkle with onions. Let stand 5 min. before cutting to serve.
Nutrition Facts : Calories 260, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 870 mg, Carbohydrate 0 g, Fiber 12 g, Sugar 0 g, Protein 18 g
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SOUTHWESTERN LASAGNA RECIPE | MYRECIPES
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5/5 (7)Calories 400 per servingServings 9
- Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion, and cook for 3 minutes. Add turkey; cook until browned, stirring to crumble. Add salsa, cumin, half the garlic, and beans.
- Place ricotta in a food processor, and process for 1 minute or until smooth. Add remaining garlic, cream cheese, 1/4 cup Parmesan, and egg white; pulse 2 to 3 times. Add the spinach, and pulse 2 to 3 times.
- Spread 3/4 cup turkey mixture in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over the turkey mixture, and top with 1 cup ricotta mixture, 3/4 cup turkey mixture, and 1/4 cup Mexican cheese. Repeat layers, ending with noodles. Spread remaining turkey mixture over noodles, and sprinkle with 1/4 cup Parmesan. Cover with foil; store in refrigerator up to 24 hours.
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