Spicy Tortilla Lasagna With Ricotta Cheese Recipes

SPICY TORTILLA LASAGNA WITH RICOTTA CHEESE

Steps:

• Cook chicken in frying pan or microwave until no longer pink.
• Set aside.
• Cook onion and garlic until softened.
• Add spices and cook for one more minute.
• Stir in tomatoes and sauce and bring to a boil.
• Reduce heat and add chicken, simmer for 10 minutes.
• Spread 1/3 of tomato mixture in 13X9 baking dish.
• Top with 2 tortillas, spread 1/3 tomato mixture, half of ricotta and half of mozerella.
• Repeat with remaining tortillas, tomatoes and cheeses.
• Bake at 350 for 20-30 minutes or until sauce is bubbling.
• Let stand for 10 minutes before cutting.

LAYERED TORTILLA LASAGNA

Steps:

• Heat 1 tablespoon of the oil in a large skillet over medium. When quite hot, add the mushrooms and cook, stirring, until just tender, 3 to 5 minutes. Add the corn and cook for a minute or two longer, then scrape the mixture into a bowl. Return the skillet to the heat without washing it and add the damp spinach. Cook, stirring constantly, until just wilted, 2 to 3 minutes. Scoop into a colander set in the sink and use a spoon to gently press out excess moisture. Let the vegetables cool, then scoop the spinach in with the mushrooms and corn and season with the salt.
• Pour a little of the remaining oil into a small skillet to lightly coat the bottom and set over medium heat until hot. One at a time, quick-fry the tortillas for a few seconds per side just to soften them. As the oil is used up, add a little more, let it heat a moment, then continue frying tortillas. Drain the tortillas in a single layer on paper towels, blotting them dry with additional towels. Cut the tortillas in half.
• Heat the oven to 350 degrees. Lightly oil a 13 x 9-inch baking dish. In a medium-size bowl, mix the salsa with the cream or yogurt. Spread a thin layer of the salsa mixture over the bottom of the baking dish, then cover with 8 tortilla halves. Evenly top with half of the vegetables, a scant 11/2 cups of the remaining salsa mixture and 1 cup of the shredded cheese. Add another layer of 8 tortilla halves. Spread with the ricotta and another scant 11/2 cups of the salsa mixture. Top that second layer with a third round of 8 tortilla halves, the remaining vegetables, another portion of salsa mixture and 1 cup of the shredded cheese. For the final layer, evenly lay out the remaining tortillas, spread with the remaining salsa mixture (making sure to completely cover the tortillas) and evenly sprinkle on the remaining 1 cup shredded cheese.
• Cover lightly with foil and bake for 25 minutes. Uncover and bake for an additional 10 to 15 minutes, until bubbling and lightly browned. Let stand a few minutes before sprinkling with the cilantro and cutting into squares to serve to your guests on warm plates

SPICY SPINACH LASAGNA

Steps:

• Cook and crumble bacon.
• In drippings and oil, saute onion and garlic.
• Add next 8 ingredients, and heat to combine flavors and cook spinach.
• In bowl, combine ricotta, Swiss and egg.
• Spread 1 c sauce in bottom of baking dish.
• Layer 1/2 of the noodles, 1/2 cheese mix and 1/2 remaining sauce.
• Repeat layers.
• Bake at 350 for 40 minutes.
• Top with Parmesan and parsley.
• Cool 10 minutes before serving.

TORTILLA LASAGNA

Steps:

• Heat oven to 400 degrees F.
• Spray baking sheet with Pam.
• Heat oil in skillet over medium heat and add onion, garlic and green pepper and cook stirring until softened (5 minutes). Stir in cumin and cook another minute.
• Stir in tomatoes, water and chilies and bring to a boil over high heat. Reduce heat to medium low and simmer, stirring occasionally until thickened (15 minutes). (I also thought it would be great to add 1 can of chopped black olives).
• Brush 1 side of each tortilla with oil and cut into 1 inch strips -- place on baking sheet and bake until crisp (10 minutes). Set aside.
• Reduce oven temp to 350-degrees F.
• Layer half of the tortilla strips in baking dish and top with half of the sauce and half of the cheese. Repeat layers.
• Bake until cheese is melted and casserole is bubbly -- 20-30 minutes.
• Serve with sour cream, salsa and chopped jalapenos, if desired.