Baked Southwest Lasagna Recipes

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SOUTHWESTERN LASAGNA



Southwestern Lasagna image

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

12 (6 inch) corn tortillas
1 1/2 lbs ground beef
2 tablespoons taco seasoning mix
1/2 teaspoon seasoning salt
1 (14 1/2 ounce) can diced tomatoes
2 (8 ounce) cans tomato sauce
1 (4 ounce) can diced green chilies
16 ounces cottage cheese, pureed
1 large egg, beaten
2 cups shredded colby-monterey jack cheese, divided
1/2 cup sliced olive

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

CRISPY SOUTHWESTERN LASAGNA



Crispy Southwestern Lasagna image

Make and share this Crispy Southwestern Lasagna recipe from Food.com.

Provided by Vino Girl

Categories     One Dish Meal

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 12

1 lb ground sirloin
1 (14 1/2 ounce) can diced tomatoes with juice
1 (4 ounce) can diced green chilies, drained
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon minced garlic
salt and pepper
2 egg whites
2 cups low fat cottage cheese or 2 cups fat-free cottage cheese
14 (6 inch) corn tortillas or 14 (6 inch) flour tortillas, cut into quarters
1 (15 1/4 ounce) can corn, drained
8 ounces reduced-fat monterey jack cheese, shredded

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.

Nutrition Facts : Calories 318.4, Fat 11.1, SaturatedFat 4.5, Cholesterol 38.8, Sodium 609, Carbohydrate 31.7, Fiber 4.3, Sugar 3.9, Protein 25.1

SOUTHWEST LASAGNA



Southwest Lasagna image

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

9 uncooked lasagna noodles
1 lb extra-lean (at least 90%) ground beef
1 package (1 oz) Old El Paso™ 40% Less-Sodium Taco Seasoning Mix
3/4 cup water
1 container (15 oz) ricotta cheese
1 can (4.5 oz) Old El Paso™ chopped green chiles
2 eggs
1 jar (26 to 28 oz) tomato pasta sauce
1 can (15 oz) black beans, drained, rinsed
1 box (9 oz) frozen corn, thawed
2 teaspoons ground cumin
3 cups shredded Monterey Jack cheese (12 oz)

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

SOUTHWEST CHICKEN LASAGNA



Southwest Chicken Lasagna image

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

1 (16 ounce) package lasagna noodles
2 eggs
24 ounces small curd cottage cheese
chopped parsley (optional)
1 (4 ounce) can green chili peppers, chopped
jalapeno pepper (just enough to give a zip, chopped)
2 garlic cloves, minced
1 cup chopped onion
1/2 red pepper, chopped
1/2 green pepper, chopped
2 (15 ounce) cans tomato sauce
1 (10 ounce) can enchilada sauce
2 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon black pepper
4 -6 chicken breasts, cooked and cut up into bite-sized pieces
8 ounces shredded sharp cheddar cheese
8 ounces shredded mozzarella cheese or 8 ounces monterey jack cheese
red peppers (optional) or yellow pepper, cut in rings sliced thin (optional)

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

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