June 17, 2008

Mexitalian Lasagna

Here's simple recipe that we enjoyed graduation day!

1 [15 oz] can Hormel Chili, no beans
1 [16 oz] jar Mexican salsa, drained
1 [4 oz] can sliced mushrooms, drained
3/4 cup grated Parmesan cheese
1-1/2 tsps Italian seasoning
1-1/2 cups cottage cheese
1-1/2 tsp dried parsley flakes
9 lasagna noodles, cooked
2-1/2 cups shredded mozzarella cheese
vegetable cooking spray

Heat oven to 350 degrees. In large bowl, combine chili, drained salsa, mushrooms, parm cheese and Italian seasoning. In another bowl, stir cottage cheese and parsley flakes. Layer noodles, cottage cheese, chili mixture and mozzarella cheese in a 9x9 baking dish coated with vegetable cooking spray; repeat to make three layers. Bake for 25 to 30 minutes or until lasagna is thoroughly heated. Let stand 10 minutes before serving.

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