Canadian Living Mexican Lasagna
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Canadian Living Mexican Lasagna
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 570 |
| pro | 35 g |
| total fat | 29 g |
| sat. fat | 15 g |
| carb | 42 g |
| fibre | 4 g |
| chol | 157 mg |
| sodium | 991 mg |
| % RDI: | - |
| calcium | 43 |
| iron | 26 |
| vit C | 30 |
| vit A | 30 |
| folate | 38 |
Ingredients
- 1 lb lean ground chicken or beef
- 1 jar (700 mL) spicy pasta sauce
- 1-1/2 cups medium or hot salsa
- 2 tsp ground cumin
- 2 eggs
- 1 tub (475 g) ricotta cheese
- 2 jalapeno peppers, seeded and minced
- 1/2 cup coarsely chopped fresh coriander
- 12 lasagna noodles
- 1-1/2 cups shredded Monterey jack cheese
- 1-1/2 cups mozzarella cheese
Preparation
In nonstick skillet, sauté chicken over medium-high heat, breaking up with wooden spoon, until no longer pink, about 5 minutes. Drain off fat. Add 2 cups (500 mL) of the pasta sauce, salsa and cumin to pan; stir to combine. Remove from heat.
In bowl, whisk eggs; whisk in ricotta until blended. Stir in jalapeño peppers and coriander. Set aside.
In large pot of boiling salted water, cook noodles until tender but firm, 6 to 8 minutes. Drain and chill in cold water. Arrange on damp towel. In bowl, combine Monterey Jack and mozzarella cheeses.
Spread remaining pasta sauce in 13- x 9-inch (3 L) glass baking dish. Arrange one-third of the noodles over sauce. Spread with half of the ricotta mixture. Top with one-third each of the meat sauce and cheese. Repeat layers, starting with noodles. Top with remaining noodles, meat sauce and cheese. (Make-ahead: Cover and refrigerate for up to 24 hours or overwrap in heavy-duty foil and freeze for up to 2 weeks. Thaw in refrigerator before baking. Add about 10 minutes to baking time.)
Bake in 350°F (180°C) oven until bubbly, 40 to 45 minutes. Let stand for 10 minutes before serving.
In bowl, whisk eggs; whisk in ricotta until blended. Stir in jalapeño peppers and coriander. Set aside.
In large pot of boiling salted water, cook noodles until tender but firm, 6 to 8 minutes. Drain and chill in cold water. Arrange on damp towel. In bowl, combine Monterey Jack and mozzarella cheeses.
Spread remaining pasta sauce in 13- x 9-inch (3 L) glass baking dish. Arrange one-third of the noodles over sauce. Spread with half of the ricotta mixture. Top with one-third each of the meat sauce and cheese. Repeat layers, starting with noodles. Top with remaining noodles, meat sauce and cheese. (Make-ahead: Cover and refrigerate for up to 24 hours or overwrap in heavy-duty foil and freeze for up to 2 weeks. Thaw in refrigerator before baking. Add about 10 minutes to baking time.)
Bake in 350°F (180°C) oven until bubbly, 40 to 45 minutes. Let stand for 10 minutes before serving.
- Keywords : Main Course; Mexican; Skillet; Bake; Chicken; Ricotta; Cheese; Lasagna noodles;
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