Recipes from Mexico :: Mexican Pastas, Rice and Potato Dishes
1 (16 ounce) pkg. lasagna noodles
2 eggs
24 oz. small curd cottage cheese
Chopped parsley (optional)
1 small can green chile peppers, chopped
Jalapeno peppers (as per your taste, chopped)
2 cloves garlic (minced)
1 c. chopped onions
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
2 (15 ounce) cans tomato sauce
1 (10 ounce) can enchilada sauce
2 Tbsp. chili powder
1 tsp. comino (cumin)
1/2 tsp. black pepper
4 to 6 chicken breasts, cooked and cut into bite-size pieces
8 oz. shredded sharp Cheddar cheese
8 oz. shredded mozzarella or Monterey jack cheese
Red or yellow pepper rings, sliced thin (optional)
Make lasagna noodles as directed; drain and set aside.
Make cottage cheese mixture by stirring together the eggs, cottage cheese, parsley and a black pepper. Set aside.
To make the chicken mixture: In a large skillet, put a little margarine or oil to coat bottom.. then add onions, red and green peppers, and garlic and cook and stir over med. heat until tender. Stir in the tomato sauce, enchilada sauce, chili powder, cumin, black pepper, green chiles and jalapenos. Let it come to a boil, then reduce the heat. Simmer, uncovered or without a lid, for about 10 to 15 mins., stirring frequently.
Put on low and and cover and the chicken. Stir and allow the flavors to come together. Cook, stirring occasionally for 15 to 20 mins. Turn off heat and let sit.
Lightly spray a 13 x 9-in. baking pan.
Preheat oven to 350 degrees fahrenheit.
To assemble the lasagna, place a little of the sauce on the bottom to coat the pan. Then place about 4 or 5 lasagna noodles down first. Then spread half of the cottage cheese mixture over the noodles. Top with about half of the chicken/sauce mixture, and cover with each of the cheeses separately. Repeat with noodles, remaining cottage cheese mixture, and chicken/sauce, then more cheese. Leave just enough sauce and cheese to cover the third and final layer of noodles.
Place the remaining noodles on top with a coating of sauce and remainder of cheese. Top with thin slices of red, yellow, or green pepper for garnish.
Bake about 50 mins. or until bubbly. Let stand 10 to 15 mins. before cutting and serving.
