"Here's a wonderful, meaty lasagna with a true southwestern flavor. You won't find this one in any Italian cookbook!" — WileyP
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canned crushed tomatoes
1 (7 ounce) can
diced green chiles
1 (4 ounce) can
diced jalapeno peppers
fresh cilantro, chopped
1 (32 ounce) container
eggs, lightly beaten
1 (16 ounce) package
Mexican style shredded four cheese blend
1 (8 ounce) package
no-cook lasagna noodles
This is a great recipe to start with. I did make a couple of changes though: I used about 1.25lb gound turkey and 1.3lb of mexican chorizo sausage (I didn't want all that fat in there). I also added more cumin, some paprika and chili podwer. Instead of ricotta, I used cottage cheese (since that's what I do with my regular Italian lasagna). In addition to the cobly jack I used, I added pepper jack to the ricottta/egg mixture. And for an additional crunch I added a can of corn to the sauce. This had kick and turned out AWESOME. I can't wait to make it again (since after eating 2 pieces, I dropped the entire lasagna pan). Thank!
Great fresh flavor with just enough heat. I did cut the recipe in half but next time I will prepare the whole thing. It is soooo good! Thanks for posting Wiley
Excellent recipe. I have made it this way and with soyrizo. Amazingly, I can't tell the difference, although I know it is healthier.
Similar to enchilidas in preparation but it has an added bite from the chilies and noodles. True southwestern flavor.
you just need one box of the noodles... aka not the 16oz
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 447
Chicken and cream cheese star in this deliciously unique lasagna.
Layers of flavors make this 5-star lasagna a hearty hit.
See how to make the best homemade lasagna!