How to make Tex Mex lasagna
The great thing about this recipes is that you can use it to make all sorts
of different lasagna dishes.
For this dish you will need
- 2 tbsp of vegetable oil
- 1 onion peeled and diced
- 1 lb / 500 g of boneless skiness chicken breasts also diced
- 1 green pepper and 1 red pepper diced
- 1 tbsp chili powder
- 1/2 tsp each of salt, pepper, ground cumin, oregano leaves
- 1 minced chipotle pepper in adobo sauce (optional)
- 2 cloves of garlic minced
- 2 1/2 cups (625 ml) pasta sauce
- 1 1/2 cups (375 ml) salsa
- 12 precooked lasagna noodles
- 2 cups (500 ml) of Tex Mex cheese (a blend of cheddar and monterey jack
usually) or just go with white cheddar
Preheat oven to 350F
Heat oil in a pan over medium heat.
Add onion and cook for 5 minutes until soft.
Increase heat to medium high and add chicken. Cook for 2 minutes, then add
the peppers and cook for 3 to 5 minutes until the chicken is cooked and the
peppers are softened.
Add all the spices to the pan and stir.
Combine the pasta sauce and the salsa together and mix. Then add 2 cups to
the pan. Mix and then turn off the heat.
Add 1 cup of sauce to a 3 qtr/L lasagna pan. Put 3 noodles on top of that.
Put 1/3 of the pan mix on top of the noodles. Repeat twice.
Add last three noodles on top. Add the last 1 cup of sauce/salsa mix over
the noodles. Then sprinkle the cheese on top.
Cover with foil and bake for 45 minutes. Remove the foil and broil it until
the cheese is golden.
Let it sit at room temperature for 10 minutes and then serve 6-8 people.
That's the basic recipe. But it is easy to modify. You can use diced steak
or pork or even ground meat to reduce the cost. You can use any colour
pepper you like. Or replace some of the pepper with corn kernels or celery
or carrots or eggplant or mushrooms.
Is there another tomato sauce recipe you like? Make 4 cups of that and use
it instead. Likewise change the cheese to manchego or brick or mozzerella.
You can do a lot with recipe. Enjoy!
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