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 Mexican Cheesey Lasagne |
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1 4-ounce can green chile, drained and diced 1 15-ounce can Mexican stewed tomatoes 2 6-ounce can tomato paste 2 teaspoons cilantro, dried 4 cloves garlic, pressed 1 1/2 teaspoons salt 10 ounces lasagne noodles, cooked and drained 3 cups cottage cheese 1/2 heaping cup parmesan cheese, grated 2 tablespoons parsley 2 eggs, beaten 2 teaspoons salt 1/2 teaspoon pepper 1 15-ounce can black olives, sliced 1/2 pound mozzareela cheese, sliced 1/2 pound monterey jack cheese, sliced Brown the sausage, adding the garlic, drain the fat. Add the green chilies, Mexican stewed tomatoes, tomato paste, and spices. Simmer, uncovered for 30 minutes. Meanwhile, cook noodles until just tender. Drain; rinse. Combine remaining ingredients, except sliced cheese and olives. In a greased 13" x 9" pan, layer half the noodles, spread with half the cottage-cheese mixture, half the sliced olives, half the Mozzarella and Monterey Jack cheese and half the meat sauce. Repeat layers. Bake 375 degrees - or 350 convection - 30 - 40 min. (Cover with foil if May be made ahead and refrigerated; allow 15 min. or longer in oven. |
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