Mexican Chicken Lasagna
This lasagna with a "kick" is from Mo.
2 Tbsp. oil
2 cloves garlic
2 jars mild salsa
2 Tbsp. chili powder
10 oz. lasagna
2 large eggs
4 oz. can diced green chiles
1/4 lb. shredded cheddar cheese
1 onion, chopped
1 red bell pepper, chopped
1/2 tsp. pepper
1 tsp. cumin
2 cups small curd cottage cheese
1/3 cup parsley
4 cups cut-up chicken, cooked
1/4 lb. shredded jack cheese
Heat oil. Add onion, garlic and bell pepper. Cook until onion is limp, about 10 minutes. Add salsa, pepper, chili powder and cumin; boil. Reduce heat and simmer, uncovered until sauce is reduced to 4 cups, about 10 minutes. Meanwhile, cook lasagna until tender. Drain. Combine cottage cheese, eggs, parsley and chiles. Arrange 1/2 the noodles in bottom of 13 x 9 inch pan. Layer 1/2 cheese mixture, 1/2 chicken, 1/2 sauce and 1/2 shredded cheese over noodles. Repeat layers. Bake covered at 375 degrees for 45-50 minutes. Let stand 10 minutes. Serves 8-9.
2 Tbsp. oil
2 cloves garlic
2 jars mild salsa
2 Tbsp. chili powder
10 oz. lasagna
2 large eggs
4 oz. can diced green chiles
1/4 lb. shredded cheddar cheese
1 onion, chopped
1 red bell pepper, chopped
1/2 tsp. pepper
1 tsp. cumin
2 cups small curd cottage cheese
1/3 cup parsley
4 cups cut-up chicken, cooked
1/4 lb. shredded jack cheese
Heat oil. Add onion, garlic and bell pepper. Cook until onion is limp, about 10 minutes. Add salsa, pepper, chili powder and cumin; boil. Reduce heat and simmer, uncovered until sauce is reduced to 4 cups, about 10 minutes. Meanwhile, cook lasagna until tender. Drain. Combine cottage cheese, eggs, parsley and chiles. Arrange 1/2 the noodles in bottom of 13 x 9 inch pan. Layer 1/2 cheese mixture, 1/2 chicken, 1/2 sauce and 1/2 shredded cheese over noodles. Repeat layers. Bake covered at 375 degrees for 45-50 minutes. Let stand 10 minutes. Serves 8-9.