Ingredients:

2 Tbsps of vegetable oil
2 garlic cloves; minced
2 cans of condensed tomato-soup
1 & 1/2 tsp of salt
2 Tbsps of chili seasoning
1 large onion: chopped
1 pc of red bellpepper; seeded, chopped
10 ounces of Rosarita’s enchilada-sauce
1 tsp of cumin (ground)
10 ounces cooked lasagna
1/2 tsp of pepper
6 ounces of sliced sharp-Cheddar cheese
6 ounces of sliced Monterey-Jack cheese
4 c of cooked turkey or chicken
A pint of small curd cottage-cheese
2 large eggs
3-4 Tbsps of canned diced chiles (green)
1/3 c of cilantro

Instructions:

Have oil heated in wide fry pan place over mid-heat. You add the garlic, onions, and pepper. Stir while cooking ’til onions become soft.
Add the enchilada-sauce, soup, pepper, salt, cumin & chili seasoning. Adjust the heat then simmer w/o cover ’til thick, stirring often. You prepare the cheese-filling.

Spread some sauce into greased 9×13″ bake dish. You arrange one-half of noodles over the sauce. You spread one-half cheese-filling then top w/ rest of the sauce.
Sprinkle 1/2 chicken over the sauce then top w/ 1/2 of cheese slices. Repeat layers ending w/ slices of cheese. Have lasagna baked w/o cover at 375 degrees F for approx 35 mins ’til it bubbles.

Uncover then cool for 5 mins before slicing into medium squares. To prepare cheese-filling: Combine curd cottage-cheese, cilantro, eggs and canned chiles.

>> Mexican Chicken Lasagna Recipe

Ingredients:

1.5 lbs of hamburger
1 can of tomato paste (6 oz)
a Tbsp of oil
1/3 c of cheese (parmesan)
3 c of Dutch cheese
a tsp of basil
2 pcs eggs
2 regular cans of spaghetti pasta sauce (1 lb)
1 tsp of salt
a box of lasagna pasta noodles

Instructions:

Brown the meat, put in spaghetti pasta sauce (2 cans), tomato paste, basil and 6 ozs of water. Simmer for 15 mins. Set red pasta sauce aside.
Cook noodles and drain. Toss w/ a Tbsp of oil. Then, line the base of the pan w/ noodles.

Meanwhile, combine Dutch cheese, parmesan and egg. Spread half of the red pasta sauce, top w/ noodles, cover w/ cheese mixture and add the last of the red pasta sauce. To finish, cover w/ mozzarella and serve. Good for 6.

>> Lazy Lasagna Recipe

Ingredients:

1 pc onion (medium); minced
1 can of tomato (whole, 28 oz); drained well & cut up
2 Tbsps of butter
2 c of eggplant; peeled well & cut into cubes
3 garlic cloves; minced
1 pc of green pepper; diced
1 tsp of oregano
2 pcs of zucchini (medium); cut diagonally
1/2 tsp of salt
3 c of cheese (mozzarella)
16 ozs of cheese (ricotta)
1 c of carrots; shredded
1 tsp of pepper
8 pcs lasagna pasta noodles; not cooked
1 pc egg; beaten
1.5 c of cheese (parmesan)

Instructions:

Use a non-stick spray on a big cooking pot. Add in butter then melt on top of medium stove heat. Put in garlic and onion; then saute ’til tender. Next, add the chicken and cook ’til nearly done. Add in zucchini, eggplant, green pepper, oregano, tomatoes, pepper and salt.

Cook on medium stove heat for 15 – 20 mins, frequently stirring. Remove pot from the heat. Put in grated carrots, stir then cool. Mix egg and ricotta in smaller bowl; then add the cheese mixture to the sauted chicken and vegetables. Mix thoroughly and put aside.

Next, cook noodles as stated in package instructions; drain well then put aside. Grease a baking pan (12 by 9 by 2-inch). Spread 1/3 of the vegetable chicken mixture on the baking pan. Top w/ 1/3 parmesan, 1/3 mozzarella, and a layer of 4 pcs of noodles.

Make one more full layer and top w/ remaining vegetable chicken mixture. Set the extra cheese aside. Cover the pan then bake for approximately 45 mins over 350 degrees F.

After 45 mins, remove cover then sprinkle the remaining mozzarella and parmesan on the cooked lasagna. Bake for 5-10 minutes more without the cover then let it stand for 10 mins. Garnish w/ parsley and carrot curls, if preferred.

Servings: 8

>>Chicken Vegetable Lasagna Recipe