Southwestern Lasagna Recipes

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.

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.

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.

SOUTHWESTERN LASAGNA

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.

SOUTHWESTERN CHILE LASAGNA

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.

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.

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.