Recipe Archives->Pasta Lasagna->Mex Italian

Mex-Italian Lasagna

15 oz can chili no beans
16 oz jar salsa
4 oz can sliced mushrooms, drained
3/4 cup grated Parmesan cheese
1 1/2 teaspoons dried Italian seasoning
1 1/2 cups cottage cheese
1 1/2 teaspoons dried parsley flakes
9 lasagna noodles
2 1/2 cups shredded Mozzarella cheese

In a large bowl, combine the chili, salsa, mushrooms, Parmesan
cheese, and Italian seasoning. In a small bowl, stir together the
cottage cheese and parsley flakes. Cook the noodles according to
package directions. Do not overcook. Heat the oven to 350 degrees.
In a 9-inch square baking dish coated with nonstick cooking spray,
layer 3 noodles, 1/3 of the cottage cheese, 1/3 of the chili mixture,
and 1/3 of the Mozzarella cheese. Repeat to make 3 layers.  Cut
the noodles to fit if necessary. Bake 25 to 30 minutes, or until
the lasagna is bubbly and thoroughly  heated. Let stand 10 minutes
before serving.

Printable version: mex-italian.txt.