"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Southwest Lasagna Recipe

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This recipe for Southwest Lasagna, by , is from Good Grub from Outlaws & Inlaws, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lauri Miller
Added: Tuesday, August 14, 2007


1 (30 oz) can refried beans
1 (16 oz) jar of salsa
1 (11 oz) can whole kernel corn, drained
1 (4 oz) can diced green chile
1 medium onion, diced
3 c. shredded cheddar cheese
2 c. shredded Monterey Jack cheese
1 (15 oz) carton ricotta cheese
1 (8 oz) package lasagna noodles
Sour cream, if desired
Chives, if desired
1 lb. browned ground beef, if desired

In large bowl combine refried beans, salsa, corn, chiles, onion and browned ground beef. In another large bowl combine cheeses. Spoon 1 c. bean mixture in bottom of 9 x 13 baking dish. Cook and drain noodles. Layer 1/4 of noodles on top of beans; top with 1-1/2 c. bean mixture and 1/4 cheese mixture. Starting with noodles, repeat layering 3 more times. Bake at 350 for 45 minutes to 1 hour. Let stand 10 minutes before slicing. Top with sour cream and chives if desired.




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