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Mexitalian Lasagna Recipe

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This recipe for Mexitalian Lasagna, by , is from Our-Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beth Allen
Added: Saturday, June 3, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 15 oz can Hormel chili without beans
1 16 oz jar mexican salsa, drained
1 4 oz can sliced mushrooms, drained
3/4 cup grated paemesan cheese
1 1/2 tsp Italian seasoning
1 1/2 cups cottage cheese
1 1/2 tsp dried parsley flakes
9 lasagna noodles, cooked
2 1/2 cups shredded mozzarella cheese
Vegetalbe cooking spray

Directions:
Directions:
Heat oven to 350. In a large bowl, combine chili, drained salsa, mushrooms, parmedan cheese and italian seasoning. In a small bowl, stir together cottage chhese and parsley flakes. Layer noodles, cottage cheese, chili mixture, and mozzarella cheese in a 9 x 9 baking dish coated with vegetable cooking spray. Repeat to make three layers. Bake for 25 to 30 mins. or until lasagna is thoroughly heated. Let stand 10 mins before serving.

 

 

 

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