Recipe

Southwestern Chicken Lasagne Recipe

	Chihuahua / All my dishes 1 year, 10 months ago This lasagne is a lot of work, but worth it. It's something you'd want to make on a weekend. It's very, very good. From, How Many Potatoes in a Pound? Prep:50m Cook:45m Servings:8	Chihuahua
	chicken zesty cheesy

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Ingredients

4 boneless, skinless Chicken Breasts

12 uncooked Lasagne Noodles (about 12 oz.)

1 (15 oz.) can Corn, drained

1 (3 oz.) can diced Green Chiles, drained

Dash each of Cumin and Chili powder

3 Eggs

2 C creamy Cottage Cheese

2 C grated Monterey Jack Cheese

1 Tbl. Parsley Flakes

Dash each of Garlic Powder and Nutmeg

1 Red Bell Pepper, cut into 1-inch pieces

1 Green Bell Pepper, cut into 1-inch pieces

1 Onion, cut into 1-inch pieces

3 whole Garlic Cloves, peeled

Olive Oil

1 (15 oz.) can Black Beans, rinsed and drained

1 can (or jar) Mushroom Spaghetti Sauce

2 C grated Cheddar Cheese

Sour Cream and sliced Black Olives for garnish

Directions

Simmer chicken breasts until tender. Cool and shred.

Cook and drain noodles according to package directions.

Combine chicken with corn, chilies, chili powder and cumin. Stir in one beaten egg. Mix well and set aside.

Combine cottage cheese, Monterey Jack cheese, 1 egg, parsley, garlic powder and nutmeg. Mix well and set aside.

Preheat oven to 500 degrees. Toss red and green peppers, onion and garlic cloves in olive oil to coat. Place in a shallow pan and roast until tender. Remove from oven and allow to cool, then chop in food processor.

Combine roasted vegetables with black beans and one beaten egg. Mix well and set aside.

To assemble the lasagne, spread 1 cup of the spaghetti sauce in greased 13 X 9 X 2-inch baking dish. Lay 4 noodles over sauce. Spread chicken mixture over the noodles and cover with another cup of sauce. Make a second layer with 4 noodles, cheese mixture and sauce. Make a third layer with 4 noodles, roasted vegetables and sauce. Top with cheddar cheese.

Bake uncovered in a 350 degree oven until hot and bubbly, about 45 minutes.

Let stand at least 15 minutes before cutting.

Top with sour cream and black olives before serving.

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