"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

TexMex lasagne Recipe

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This recipe for TexMex lasagne, by , is from The Wedding Cookbook for Jenna and Adam, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diane Paul
Added: Friday, March 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 8-oz. pkgs. no-boil lasagne noodles
1 32-oz. jar mild or medium salsa
1 15-oz. carton ricotta cheese
1 lb. Monterey Jack, cheddar, mozzarella, or mixed cheeses, grated

Directions:
Directions:
1. Preheat oven to 350 with rack in center position.
2. Spray a 9" x 13" baking dish with non-stick vegetable spray. (I use Canola spray--fewer calories)
3. Spread a thin layer of salsa on the bottom of the baking dish.
4. Cover salsa with one layer no-boil noodles (right out of the box)!
5. Spread the noodles w/ 1/3 of the ricotta cheese, 1/3 remaining salsa and 1/3 grated cheese.
6. Place another layer of noodles and repeat step 5.
7. Top w/ remaining salsa and cheese.
8. Bake for 30 minutes or until golden brown and bubbling.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes plus 30 min. baking time
Personal Notes:
Personal Notes:
Easy; can be frozen. Delicious.

 

 

 

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