Mexitalian Lasagna Recipe

Name: Mexitalian Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15 oz.) can Hormel chili (no beans); 1 (4 oz.) can sliced mushrooms, drained; 1 1/2 tsp. Italian seasoning; 1 1/2 tsp. dried parsley; 2 1/2 c. shredded Mozzarella cheese; 1 (16 oz.) jar Mexican salsa, drained; 3/4 c. grated Parmesan cheese; 1 1/2 c. cottage cheese; 9 lasagna noodles, cooked; vegetable cooking spray

Servings: persons

1 (15 oz.) can Hormel chili (no beans)
1 (4 oz.) can sliced mushrooms, drained
1 1/2 tsp. Italian seasoning
1 1/2 tsp. dried parsley
2 1/2 c. shredded Mozzarella cheese
1 (16 oz.) jar Mexican salsa, drained
3/4 c. grated Parmesan cheese
1 1/2 c. cottage cheese
9 lasagna noodles, cooked
vegetable cooking spray

1
Heat oven to 350u00b0.
2
In large bowl, combine chili, drained salsa, mushrooms, Parmesan cheese and Italian seasoning.
3
In small bowl, stir cottage cheese and parsley flakes.
4
Layer noodles, cottage cheese, chili mixture and Mozzarella cheese in a 9 x 9-inch baking dish coated with vegetable cooking spray; repeat to make three layers.
5
Bake for 25 to 30 minutes or until lasagna is thoroughly heated.
6
Let stand 10 minutes before serving.

1817

kcal

Calories

Fat

176

Carbs

112

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (15 oz.) can Hormel chili (no beans), 1 (4 oz.) can sliced mushrooms, drained, 1 1/2 tsp. Italian seasoning, 1 1/2 tsp. dried parsley, and more.

Yes, Mexitalian Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexitalian Lasagna

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