Southwest Lasagna Recipes

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.

SOUTHWESTERN CHICKEN LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet, brown shredded chicken in butter or margarine. Add onions, jalapeno peppers, garlic, basil and oregano. Then add the spaghetti sauce, tomato sauce and salsa/picante sauce. Stir all together. Cover skillet and simmer for 10 minutes over low heat.
• In a lightly greased 9x13 inch baking dish, place a layer of tortillas, then a layer of the chicken/sauce mixture, then a layer of mozzarella cheese. Repeat layers twice, then top casserole with Cheddar cheese and bake in the preheated oven for about 1 hour, until cheese is bubbly.

SOUTHWEST LASAGNA ROLLS

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.

SOUTHWESTERN LASAGNA

Steps:

• Place the tomatoes, green chiles, jalapenos, onion, garlic, cilantro, and cumin in a large saucepan. Cook over medium heat until the mixture comes to a boil. Reduce heat to low and simmer until the onion is soft, about 45 to 60 minutes.
• Meanwhile, heat a large skillet over medium-high heat and stir in the chorizo. Cook and stir until the chorizo is crumbly, and evenly browned. Drain and discard any excess grease.
• Preheat an oven to 350 degrees F (175 degrees C). Stir together the ricotta cheese and eggs. Set aside.
• To assemble, spread 1/3 of the tomato sauce in the bottom of a 9x13-inch baking dish. Spread the sausage over the tomato sauce. Pour 1/2 of the remaining sauce over the sausage and sprinkle 1/2 of the shredded cheese over the top of the sauce. Arrange a layer of noodles lengthwise over the cheese. Spread the ricotta cheese mixture over the noodles and place another layer of noodles over the ricotta. Top with the remaining tomato sauce and shredded cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• Bake in a preheated oven for 30 minutes. Remove foil, and bake until the top is browned, about 15 to 30 minutes.

SOUTHWEST CHICKEN LASAGNA

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!

SOUTHWEST CHICKEN QUESO LASAGNA

Steps:

• Preheat oven to 400°.
• Combine Velveeta and Ro*Tel in microwaveable bowl. Microwave on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min. Reserve 1/3 cup of mixture.
• Stir chicken, beans and corn into remaining Velveeta mixture.
• Spread 1/3 of chicken mixture into 8-inch square baking dish sprayed with cooking spray. Top with 2 tortillas, tearing as needed to make fit. Repeat layers 2 times and top with reserved queso. Cover and bake 30 minutes. Remove foil and let stand 5 minutes before cutting. Garnish with green onions and serve.

VEGETARIAN SOUTHWEST LASAGNA

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.

SOUTHWESTERN LASAGNA

Steps:

• 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. Preheat oven to 375°. Bake, covered, at 375° for 30 minutes. Uncover and sprinkle with 1/4 cup Mexican cheese, and bake, uncovered, for 10 minutes. Let stand for 10 minutes. Garnish with oregano sprigs, if desired

SOUTHWESTERN "LASAGNA"

Steps:

• Preheat oven to 350 degrees F. In a medium saucepan or skillet, heat oil over medium heat. Add onion, red bell pepper and garlic and saute until softened slightly, about 3-5 minutes. Stir in chili powder, cumin, salt and pepper and cook for another few minutes. Add corn, tomatoes, beans, and about ½ jar of salsa and cook, stirring occasionally, for a few minutes more (until all ingredients are heated through). Put refried black beans in a medium bowl along with a few tablespoons of salsa and stir until loose (it needs to be spreadable but not runny). Spread ½ jar of salsa in the bottom of a 9x13 baking pan. Top with six corn tortillas. Spread half of tomato-bean mixture on top of tortillas. Top with six more tortillas. Spread black-bean mixture on top of tortillas, then top with 1 cup of cheese. Top with 6 more tortillas and then last half of tomato-bean mixture. Arrange last six tortillas on top of the bean mixture and top with another ½ jar of salsa and remaining 1 cup cheese. Bake in oven for 20-25 minutes, until cheese has melted and filling has cooked through. Remove from oven and let sit for a few minutes before slicing and serving. Top with sour cream, guacamole, sliced jalapenos, etc.