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Mexican Lasagna Recipe

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This recipe for Mexican Lasagna is from The Judge Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T. salad oil
1 lg. onion, chopped
2 cloves garlic, minced
1 med. red bell pepper, diced
2 (16 oz.) jars mild salsa
1/2 tsp. black pepper
2 T. chili powder
1 tsp. cumin
1 (10 oz.) pkg. lasagna noodles
4 c. cooked chicken or 1 lb. ground beef
1 c. grated Colby-Jack cheese
Cheese filling:
2 c. cottage cheese
2 eggs
1/3 c. fresh parsley, chopped
1 can diced green chilies
Directions:
Directions:
1. In oil, saute onion, garlic, and red pepper. Add salsa, pepper, chili powder, and cumin. Simmer uncovered until sauce is reduced to about 4 cups.
2. Meanwhile, cook pasta according to pkg. directions.
3. Arrange 1/2 cooked pasta in bottom of greased 13x9" pan. Spread 1/2 cheese mixture over noodles, followed by 1/2 sauce and 1/2 Colby-Jack cheese. Repeat layers.
Bake at 375º for 45 minutes-1 hour.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hour total
Personal Notes:
Personal Notes:
The salsa gets hotter when you simmer the sauce down, so be sure to use mild salsa in this recipe. I tried using medium and regretted it, and I like spicy food! Trust me on this one, folks!

 

 

 

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