Southwestern Lasagna Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by mkstevens09
Reviewed: Oct. 8, 2013
Everyone really liked this and I got lots of compliments on it. I had an Anaheim pepper that needed to be used up so I subbed that for the jalapeno. I left out the onion and used extra cilantro. I made sure to drain the chorizo really well so I could cut back a few extra calories. I also threw in some chopped red peppers into the meat mixture. Very yummy, will definitely make again!
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Photo by mkstevens09

Cooking Level: Expert

Home Town: Ortonville, Michigan, USA
Living In: Lake Orion, Michigan, USA
Reviewed: Aug. 23, 2010
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!
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19 users found this review helpful

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Photo by ChicagoCookie84-Anita

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Reviewed: Aug. 21, 2010
you just need one box of the noodles... aka not the 16oz
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Reviewed: Aug. 20, 2010
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
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Cooking Level: Intermediate

Home Town: Conneaut, Ohio, USA
Living In: Crawford, West Virginia, USA

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Reviewed: Aug. 18, 2010
Excellent recipe. I have made it this way and with soyrizo. Amazingly, I can't tell the difference, although I know it is healthier.
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA
Living In: Long Beach, California, USA
Reviewed: Aug. 16, 2010
Similar to enchilidas in preparation but it has an added bite from the chilies and noodles. True southwestern flavor.
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9 users found this review helpful

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Cooking Level: Expert

Living In: Eureka, California, USA

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