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Ingredientes
- 2 tbsp. salad oil
- 1 med. sized onion
- 2 cloves garlic, chopped or possibly pressed
- 1 med. red bell pepper, stemmed, seeded & minced
- 2 jars (16 ounce. each) mild salsa
- 2 tbsp. chili pwdr
- 1 teaspoon grnd cumin
- 1 pkg. (10 ounce.) dry lasagna
- Cheese Filling (recipe follows)
- 4 c. bite-size pcs cooked chicken
- 1 c. (1/4 pound each) shredded sharp cheddar cheese & Jack cheese
Direcciones
- Combine: 2 lg. Large eggs (or possibly substitute egg beaters or possibly Second Nature) 1/3 c. minced parsley 1 can (4 ounce.) canned diced green chilies
- Pour oil into a 4 to 5 qt pan over medium heat; when warm, add in onion, garlic and bell pepper. Cook, stirring often, till onion is limp, about 10 min. Add in salsa, pepper, chili pwdr and cumin; bring to boil. Reduce heat and simmer, uncovered, stirring often, till sauce is reduced to 4 c., about 10 min.
- Meanwhile, in a 5 to 6 qt pan, cook lasagna, uncovered, in 3 qts boiling water till tender to bite, about 10 min; drain well. Arrange 1/2 the cooked noodles in the bottom of a 9 x 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 refrigerateas long as 1 day. Bake, covered, in a 375 degree oven till mix is warm throughout, 45 to 50 min (about 55 min if chilled). Let stand, uncovered, 5 - 10 min, then cut in rectangles; lift out with a spatula. Serves 8 to 9.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 6 servings | |
| Calories 271 | |
| Calories from Fat 68 | 25% |
| Total Fat 7.74g | 10% |
| Saturated Fat 1.41g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 79mg | 3% |
| Potassium 232mg | 7% |
| Total Carbs 42.72g | 11% |
| Dietary Fiber 3.2g | 11% |
| Sugars 2.95g | 2% |
| Protein 7.94g | 13% |
