2013.04.15Mexican Lasagne

I've been toting this recipe around with me for over 20 years. Every time I make it, I end up eating it until it's all gone. I originally cut this recipe from the back of a Ronzoni lasagne noodle box. The recipe (and the old ripped baggie which contained it and all my other recipes) had been lost for the past two years -- I'm so happy to have it back!

1boxlasagne noodles (16 oz.)
1lbboneless chicken breast, cut into bite-sized pieces
1 medium green pepper, chopped
1/4Conion, chopped
2tspchili powder
2C(16 oz.) ricotta cheese
1CMonterey Jack cheese, shredded (4 oz.)
1 egg
2C(16 oz.) prepared salsa
1Ccheddar cheese, shredded (4 oz.)
----Optional: sour cream, chopped tomato, minced garlic.

  1. Cook lasagne according to box directions; drain.
  2. Separate lasagne and lay out flat on wax paper or aluminum foil to keep pieces from sticking together and cool. (See images 1 & 2).
  3. Cut that chicken breast into small pieces if you haven't already (see image 3).
  4. Lightly brown the chicken in hot oil (image 4). I did this by browning a little bit at a time, and I used a cover to try to minimize the splatter (see image 5).
  5. Add pepper and onion; cook until tender.
  6. Remove from heat.
  7. Stir in chili powder, ricotta cheese, Monterey Jack cheese, and egg.
  8. Spoon about 1/3 C. mixture onto each piece of lasagne (image 6); roll up in jelly-roll fashion. Place rolls, seam-side down, in a single layer in a greased 9x13 baking dish (image 7).
  9. Add salsa over the rolls.
  10. Cover and bake at 350°F for 25 minutes.
  11. Uncover and sprinkle with cheddar cheese; bake 5 more minutes or until cheese melts (see image 8).
  12. Serve with sour cream, olives, chopped tomato.

Image 1

Image 2

Image 3

Image 4

Image 5

Image 6

Image 7

Image 8

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