Southwestern Chicken Lasagna Recipes

Steps:

• Heat oven to 375°F. In ungreased 13x9-inch (3-quart) glass baking dish, spread 1/4 cup of the salsa. Layer with 3 noodles and 1/3 each of the chicken, beans, cilantro, salsa and cheese. Repeat layers twice with remaining noodles, chicken, beans, cilantro, salsa and cheese.
• Cover baking dish with foil. Bake 40 minutes. Uncover; bake 15 to 20 minutes longer or until hot in center. Let stand 10 minutes before cutting.

Steps:

• Combine cottage cheese, parsley and chives; set aside.
• Heat oil in a 4-quart saucepan.
• Add onions, garlic and bell pepper.
• Cook over medium heat for 10 minutes, until onion is tender.
• Add salsa, chili powder and cumin.
• Bring to a boil, then reduce heat and cook, uncovered for 10 minutes.
• Meanwhile, cook lasagna noodles and drain well.
• Spray a 9x13-inch pan with non-stick spray.
• Arrange a layer of cooked noodles on the bottom.
• Spread 1/2 of cottage cheese mixture then 1/2 of chicken over noodles.
• Spread 1/3 of salsa mixture than 1/3 of cheese over chicken.
• Repeat layers with noodles, 1/2 cottage cheese mixture, 1/2 chicken, 1/3 salsa and 1/3 cheese.
• Finish with remaining noodles, salsa and cheese.
• Bake, covered a 375°F for about 45 to 50 minutes.
• Let stand about 15 minutes before serving so it can firm up.

Steps:

• In a large skillet, brown beef and onion until meat is no longer pink; drain. Stir in the enchilada sauce, tomatoes, olives, salt, garlic powder and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , In a small bowl, combine cottage cheese and egg; set aside. Spread one-third of the meat sauce in a greased 13-in. x 9-in. baking dish. Top with half the Monterey Jack cheese, half the cottage cheese mixture and half the tortillas. Repeat layers, ending with meat sauce. Sprinkle with cheddar cheese. , Cover and bake at 350° for 20 minutes. Uncover and bake 10 minutes longer or until bubbly and cheese is melted.

Steps:

• 1) Make lasagna noodles as directed and drain and set aside. Make cottage cheese mixture by stirring together the eggs, cottage cheese, parsley and black pepper. Set aside. To make the chicken mixture: In a large skillet, put a little margarine or oil to coat bottom. Then add onions, red and green peppers, and garlic and cook and stir over medium heat until tender. Stir in the tomato sauce, enchilada sauce, chili powder, cumin, black pepper, green chiles, and jalapenos. Bring to a boil, and then reduce the heat. Simmer, uncovered, for about 10 to 15 minutes, stirring frequently. Put on low and cover and add the chicken to it. Stir and allow the flavors to come together. Do this for about another 15 - 20 minutes. Turn off heat and let sit.
• 2) Lightly spray a 13 x 9 baking or cake pan. To assemble the lasagna, place a little of the sauce on the bottom to coat the pan. Then place about 4 or 5 lasagna noodles down first. Then spread half of the cottage cheese mixture over the noodles. Top with about half of the chicken/sauce mixture, and cover with each of the cheeses separately. Repeat with noodles, remaining cottage cheese mixture, and chicken/sauce, then more cheese. Leave just enough sauce and cheese to cover the third and final layer of noodles. So you put the remaining noodles on top with a coating of sauce and remainder of cheese. Then place the thin slices of red, yellow, or green pepper for garnish.
• 3) The oven should be preheated to 350 degrees F. Bake about 50 minutes or until bubbly. Let stand 10 - 15 minutes before cutting and serving.