1 medium red bell pepper, stemmed, seeded, and chopped
2 jars (16 oz. each) mild salsa
1/2 tsp. pepper
1-2 T. chili powder
1 tsp. cumin
1 package dry lasagna noodles
Cheese Filling (recipe follows)
4 c. diced, cooked chicken (or turkey)
1 c. shredded sharp cheddar
Instructions
Pour oil into a 4-5 quartpan over medium heat; when hot, add onion, garlic, and bell pepper. Cook, stirring often, until onion is limp, about 10 minutes. Add salsa, pepper, chili powder, and cumin; bring to a boil. Reduce heat and simmer, uncovered, stirring often, until sauce is reduced to 4 cups, about 10 minutes.
Meanwhile, in a 5 to 6 quart pan, cook lasagna, uncovered, in 3 quarts boiling water until tender to bite, about 10 minutes; drain well. Arrange 1/2 the cooked noodles in the bottom of a 9 by 13 inch baking dish; spread 1/2 the cheese filling over the noodles, then top with 1/2 the cooked chicken. Spoon 1/2 the cooked sauce over the chicken, then sprinkle with 1/2 the shredded cheeses. Repeat layers, using remaining noodles, cheese filling, chicken sauce, and shredded cheeses.
If made ahead, cover and chill as long as 1 day. Bake, covered, in a 375 degree oven until mixture is hot throughout, 45 to 50 minutes (about 55 minutes if chilled). Let stand, uncovered, 5 to 10 minutes, then cut into rectangles; lift out with a spatula.
Cheese filling- Combine 2 cups small curd cottage cheese, 2 large eggs, 1/3 cup chopped parsley, and 1 can (4 oz.) canned diced green chilies.
Originally Submitted
12/28/2009
0 Out of 5 from
0 reviews
You can add this Mexican Chicken Lasagna recipe to your own private DesktopCookbook.
