South Of The Border Lasagna Recipes

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SOUTH-OF-THE BORDER SAUSAGE LASAGNA



South-of-the Border Sausage Lasagna image

I love the flavors of Mexican cooking and tried to incorporate them into a pizza my family would love. -Jan Schoshke, Brookville, Kansas

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 12 servings.

Number Of Ingredients 15

2 pounds bulk Italian sausage
4 cups meatless spaghetti sauce
1 can (4 ounces) chopped green chiles
1/2 cup minced fresh cilantro
1 carton (15 ounces) ricotta cheese
1 carton (8 ounces) PHILADELPHIA® Cream Cheese Spread
2 tablespoons 2% milk
2 tablespoons reduced-sodium taco seasoning
2 large eggs, lightly beaten
9 no-cook lasagna noodles
3 cups shredded Mexican cheese blend
1 can (2-1/4 ounces) sliced ripe olives, drained
1 jalapeno pepper, seeded and thinly sliced
2/3 cup crumbled queso fresco
Additional minced fresh cilantro, optional

Steps:

  • Preheat oven to 375°. In a Dutch oven, cook sausage over medium heat until no longer pink, 12-16 minutes, breaking into crumbles; drain. Stir in spaghetti sauce, chiles and cilantro. In a small bowl, mix ricotta cheese, cream cheese spread, milk, taco seasoning and eggs until blended., Spread 1 cup sausage mixture into a greased 13x9-in. baking dish. Layer with 3 noodles, one-third of the remaining sausage mixture, 1 cup ricotta mixture and 1 cup cheese blend. Repeat layers twice. Sprinkle with olives and jalapeno (dish will be full)., Bake, covered, 50 minutes. Sprinkle with queso fresco. Bake, uncovered, until lasagna is bubbly and cheese is melted, 10-15 minutes longer. Let stand 20 minutes before serving. If desired, sprinkle with additional cilantro.

Nutrition Facts :

SOUTHWEST LASAGNA ROLLS



Southwest Lasagna Rolls image

"We love this south-of-the-border lasagna," Trisha Kruse writes from Eagle, Idaho. "The cheesy dish comes together fast with a carton of vegetarian chili, and makes a great entree served with a green salad and baked tortilla chips."

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 8

1 can (15 ounces) vegetarian chili with beans
1 carton (15 ounces) reduced-fat ricotta cheese
1 cup shredded reduced-fat Mexican cheese blend
1 can (4 ounces) chopped green chilies
1 teaspoon taco seasoning
1/4 teaspoon salt
8 lasagna noodles, cooked and drained
1 jar (16 ounces) salsa

Steps:

  • In a large bowl, combine the first six ingredients. Spread about 1/2 cup on each noodle; carefully roll up. Place seam side down in a 13x9-in. baking dish coated with cooking spray. , Cover and bake at 350° for 25 minutes. Uncover; top with salsa. Bake 10 minutes longer or until heated through.

Nutrition Facts : Calories 259 calories, Fat 6g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 648mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 6g fiber), Protein 15g protein. Diabetic Exchanges

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