Texas Lasagna Recipes

TEXAS LASAGNA

Steps:

• In a large skillet cook ground beef until no longer pink. Add seasoned salt, taco seasoning mix, tomatoes, tomato sauce, and chilis. Reduce heat and simmer, uncovered for about 15-20 minutes.
• In a small bowl combine the cottage cheese and eggs. Grease a 9x13 inch pan.
• Layer half of the meat sauce in the bottom of the 9x13 pan. Next, layer half of the torillas, them cottage cheese, and half of the cheese. Repeat layers ending with cheese.
• Bake uncovered at 350 for 30 minutes or until bubbly. Let stand 10 minutes before serving. Garnish with optional toppings.
• Serve immediately or before baking, cover and freeze up to 3 months.

TEXAS-STYLE LASAGNA

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Add the seasoned salt, taco seasoning, tomatoes, tomato sauce and chiles. Reduce heat; simmer, uncovered, for 15-20 minutes. In a small bowl, combine cottage cheese and eggs. , In a greased 13x9-in. baking dish, layer half of each of the following: meat sauce, tortillas, cottage cheese mixture and Monterey Jack cheese. Repeat layers. , Bake, uncovered, at 350° for 30 minutes or until bubbly. Let stand 10 minutes before serving. Garnish with toppings if desired., Freeze Option: Before baking, cover and freeze lasagna up to 3 months. Thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake as directed, increasing time as necessary for a thermometer to read 160°.

TEXAS STYLE LASAGNA

Steps:

• In a large skillet, brown& drain meat.
• Add seasoned salt, taco seasoning, tomatoes, tomato sauce, and green chilis.
• Mix well, simmer uncovered for 15 to 20 minutes.
• Separately, combine cottage cheese and eggs.
• In a greased 13x9x2 dish, layer half of the meat and sauce, 1/2 of the tortillas, 1/2 of the cottage cheese mix, and 1/2 of the shredded cheese.
• Repeat layers and bake uncovered at 350 degrees for 30 minutes.
• Let stand for 10 minutes.

MEXICAN LASAGNA

Steps:

• Preheat oven to 350 degrees F.
• Prepare the tortillas by soaking them in hot water until they are slightly soft. Coat the bottom of a 9 by 13-inch pan with about 1/2 of the marinara sauce. Spread 4 tortillas down on top of the sauce in the pan. Top the tortillas with about 1/3 of the corn, beans and cheese. Sprinkle with salt and pepper. Then add 1/3 of the chicken. Place 4 more tortillas on top and repeat with the toppings. After you have 3 layers spread the remaining marinara sauce and top with more cheese. Place in oven for 45 minutes.

TEXAS-STYLE LASAGNA

Steps:

• In a large skillet, brown meat drain. Add seasoned salt, taco seasoning mix, tomatoes, tomato sauce and chilies mix well. Simmer, uncovered, for 15 to 20 minutes. Combine cottage cheese and eggs. In a greased 13-in. x 9-in. x 2-in. baking dish, layer half of the meat sauce, half of the tortillas, half of the cottage cheese mixture and half of the Monterey Jack cheese. Repeat layers. Bake, uncovered, at 350° for 30 minutes or until bubbly. Let stand 10 minutes before serving.© Copyright Reiman Publications, 1993-1997

EASY LASAGNA I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet, cook and stir ground beef until brown. Add mushrooms and onions; saute until onions are transparent. Stir in pasta sauce, and heat through.
• In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.
• Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil.
• Bake in preheated oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving.

TEXAS LASAGNA

Steps:

• Preheat oven to 350 degrees. · Brown ground meat. · Stir in taco seasoning and cook for 2 minutes. · Add tomatoes and tomato paste. Simmer 15 minutes. · In a separate bowl, combine cottage cheese and eggs*. · In 9x13 pan, layer meat mixture, tortillas, cottage cheese and Jack cheese. Repeat layers once. (Can be frozen at this point) · Bake on 350 for 25 minutes or until heated through. * Next time I'm considering adding chopped cilantro to the cottage cheese mixture and on top.

TEXAS LASAGNA (KING RANCH CHICKEN CASSEROLE)

Steps:

• Boil the chicken with 1/2 cup onion and the salt and pepper until meat falls off the bones (about 1 hour), save the chicken stock for use later. Let the chicken cool, then slice the into 1/4 to 1/2 inch cubes.
• Mix 1/2 cup of the chicken stock with all the other remaining ingredients except the cheese and tortillas.
• Mix the three cheeses together.
• Dip tortillas into remaining reserved chicken stock and put a double layer of tortillas in two 8 inch x 8 inch pans (I use two 2 quart Pyrex glass ones), a layer of the soup, vegetables and chicken mixture, a layer of 1/3 of the cheese, then repeat these layers two more times.
• Cover with tinfoil and bake at 300 degrees for 1 hour.
• Let the dish set for 10 minutes before serving. This recipe results in a mildly hot dish. If you would like it hotter, increase the three peppers, or just serve with a jar of ground cayenne pepper, so each person can adjust the heat as they like.

WORLD'S BEST LASAGNA

Steps:

• In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• Preheat oven to 375 degrees F (190 degrees C).
• To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

CONTEST-WINNING TEX-MEX LASAGNA

Steps:

• In a large nonstick skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, corn, jalapeno, taco seasoning and 3/4 cup tomato sauce. , Combine salsa and remaining tomato sauce. Spread 1/4 cup into a 13x9-in. baking dish coated with cooking spray. Layer with four noodles (noodles will overlap slightly), half of the meat sauce, 1 cup salsa mixture, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese. Repeat layers. Top with the remaining noodles, salsa mixture and cheeses. , Cover and bake at 350° for 45-50 minutes or until edges are bubbly and cheese is melted. Let stand for 10 minutes before cutting. Serve with sour cream, avocado and onions.