Mexican Lasagna

You can never have too many main course recipes, so give Mexican Lasagnan a try. This recipe makes 8 servings with 426 calories, 23g of protein, and 25g of fat each. For $1.21 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. 134 people have tried and liked this recipe. A mixture of chili powder, ricotta, jack cheese, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a rather inexpensive recipe for fans of Mediterranean food. It is brought to you by Framed Cooks. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a good spoonacular score of 54%. Similar recipes include Mexican Lasagna, Mexican Lasagna, and Mexican Lasagna.

Servings: 8

 

Ingredients:

2 teaspoons chili powder

Toppings: sour cream, chopped scallions, guacamole, etc

1 egg

1 cup shredded Jack cheese (or the Mexican cheese blend)

8 lasagna noodles

2 cups ricotta

2 cups salsa (your choice of how hot!)

1 cup sharp cheddar cheese

1 cup cooked chicken, shredded

Equipment:

oven

baking pan

aluminum foil

Cooking instruction summary:

1. Preheat oven to 350. Spread a thin layer of salsa on the bottom of a medium baking dish.2. Cook lasagna noodles according to package directions.3. Stir ricotta, egg, chicken, chili powder and jack cheese together. Lay noodles out flat and divide the ricotta mixture among the noodles.4. Roll the noodles up and place in the baking dish. Spread with remaining salsa and the cheddar cheese.5. Cover with foil and bake for 30 minutes. (If you like a teeny bit of crispiness on your lasagna, remove the foil during the last 10 minutes.6. Serve with your favorite toppings!

 

Step by step:


1. Preheat oven to 35

2. Spread a thin layer of salsa on the bottom of a medium baking dish.

3. Cook lasagna noodles according to package directions.

4. Stir ricotta, egg, chicken, chili powder and jack cheese together. Lay noodles out flat and divide the ricotta mixture among the noodles.

5. Roll the noodles up and place in the baking dish.

6. Spread with remaining salsa and the cheddar cheese.

7. Cover with foil and bake for 30 minutes. (If you like a teeny bit of crispiness on your lasagna, remove the foil during the last 10 minutes.

8. Serve with your favorite toppings!


Nutrition Information:

Quickview
429k Calories
23g Protein
24g Total Fat
28g Carbs
9% Health Score
Limit These
Calories
429k
21%

Fat
24g
38%

  Saturated Fat
14g
93%

Carbohydrates
28g
9%

  Sugar
3g
4%

Cholesterol
112mg
38%

Sodium
709mg
31%

Get Enough Of These
Protein
23g
48%

Selenium
37µg
53%

Calcium
376mg
38%

Phosphorus
362mg
36%

Vitamin A
1241IU
25%

Vitamin B2
0.34mg
20%

Manganese
0.35mg
18%

Zinc
2mg
17%

Vitamin B6
0.3mg
15%

Vitamin B3
2mg
14%

Potassium
406mg
12%

Magnesium
45mg
11%

Vitamin B12
0.57µg
10%

Vitamin E
1mg
9%

Fiber
2g
9%

Copper
0.17mg
8%

Iron
1mg
8%

Vitamin B5
0.77mg
8%

Folate
24µg
6%

Vitamin B1
0.08mg
5%

Vitamin K
5µg
5%

Vitamin D
0.51µg
3%

Vitamin C
1mg
2%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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