Southwestern Lasagna Recipes

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.

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.

Steps:

• Preheat the oven to 350°F.
• In a large non-stick skillet, cook the meat over medium heat until done, and drain any excess liquid.
• Add the tomatoes and juice, green chilies, chili powder, cumin, garlic, salt, and pepper; set aside.
• In a small bowl, blend the egg whites and cottage cheese well; set aside.
• In a 13x9x2-inch non-stick baking dish coated with non-stick cooking spray, place six quartered tortillas.
• Layer all the corn, half the meat mixture, half the cheese, four quartered tortillas, then all of the cottage cheee mixture, the remaining half of the meat mixture, and the remaining four quartered tortillas, and top with the remaining cheese.
• Bake uncovered for 30 minutes. Serve.

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.

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.

Steps:

• Preheat oven to 350 degrees F. In a large skillet coated with nonstick cooking spray, cook the meat until done. Drain any excess liquid. Add the tomatoes, green chilies, chili powder, cumin, garlic and salt and pepper, set aside. In a small bowl combine egg whites and cottage cheese, set aside.
• Coat a 13x9x2 inch baking dish with nonstick cooking spray. Cover the bottom of the baking dish with 6 quartered tortillas. Place layer of corn, half meat mixture, and the remaining 4 quartered tortillas, then all the cottage cheese mixture, the remaining half of the meat mixture and the remaining 4 quartered tortillas. Top with the remaining cheese.
• Bake uncovered for 30 minutes.

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!