Mexican Lasagna

When I first came up with this, I made it three times in one week. For the same people. Yes. It is that good! I played with it each time that week, but the first way was definitely the best. I can describe this lasagna on and on...like how cool it is to make it with flour tortilla instead of lasagna noodles, or how delicious that top layer of tortilla is because it gets crispy and crunchy in the oven, or how refreshing the sour cream is when drizzled on top...or you can just make it and discover your own list of favorites!

Serves 6

Ingredients
-----------
-6 8 inch flour tortillas, cut in half
-2 tablespoons olive oil
-1 large onion, finely chopped
-1 bell pepper any color, finely chopped (or 1 cup frozen mixed bell pepper medley)
-1 whole chicken, cooked, meat removed from skin and bones then shredded (I buy a rotisserie chicken and shred it myself)
-4 cups salsa
-1 cup fresh cilantro, finely chopped
-14 ounce can black beans
-1 cup corn
-1 1/2 tablespoons taco seasoning
-1 tablespoon cumin seeds
-1 tablespoon dried coriander
-salt and pepper
-16 ounces sour cream
-3 cups shredded cheese
-1 cup diced green onions

To make
----------
-Heat oil in a pot and add onions and bell peppers. Cook for 5 minutes. Mix in shredded chicken, 2 cups salsa, cilantro, black beans, corn, taco seasoning, cumin seeds, coriander salt and pepper.
-Spray a 9x13 baking dish with  non-stick spray.  Spread a thin layer of salsa and place 4 tortilla halves to create a layer of bread along the bottom. Spread 1 cup salsa on top of bread, then spread 1 cup sour cream.  It will look messy, but don't worry.  Add 1/2 of chicken mixture over sour cream. Sprinkle with 1 cup of cheese. Repeat layers (tortilla, salsa, sour cream, chicken mixture, cheese) 1 more time and end with a layer of tortilla bread. Do not put salsa on top layer.
-Sprinkle cheese on top layer of tortilla and bake in the oven for 20-25 minutes or until the top layer has browned.  Remove from oven and drizzle with sour cream then sprinkle with diced green onions.
-Slice and serve
-Enjoy!

Creamy Spinach Lasagna Rolls

I love this recipe. It looks so pretty, and each bite is a burst of flavor. Rolling the lasagna is even easier than layering a traditional lasagna dish! I made this up years ago when I was looking for a creative twist on pasta in red sauce. It was a hit and I make it pretty frequently for dinner parties. Its a vegetarian dish, loaded with spinach, but still creamy and cheesy!

Ingredients

------------

-1 tablespoon olive oil

-1 red onion, diced into small cubes

-5 garlic cloves, finely minced

-1 pound frozen chopped spinach

-8 ounce package cream cheese (go with the light version)

-1/2 cup milk

-2 tablespoons pesto sauce

-1/2 teaspoon red pepper flakes

-1 tablespoon Italian seasoning

-1 cup chopped artichoke hearts (optional)

-1/2 cup chopped mushrooms (optional)

-salt and pepper to taste

-12 lasagna noodles, boiled al-dente

-1 jar prepared marinara sauce

-Parmesan cheese for garnish (or mozzarella)

Assembly

-----------

-Boil the lasagna noodles in hot water until al-dente. Drain and keep aside.

-Heat olive oil and cook onions and garlic until caramelized. Add the spinach and optional artichokes and mushrooms and cook for 3 minutes. Season with salt, pepper, red pepper flakes and 1 tablespoon Italian seasoning.

-Add cream cheese, milk and pesto sauce and stir until cream cheese is melted.

-Pour the marinara sauce into a 9x13 baking dish. Add 1 tablespoon Italian seasoning and stir into sauce.

-To roll the noodles, lay them out flat and spread 1/2 cup spinach mixture on each noodle. Roll the noodles and place seam side down into the marinara sauce. Garnish with Parmesan cheese and additional Italian seasoning, then bake for 20 minutes at 375 degrees.

Chicken and White Sauce Lasagna

This is not your traditional lasagna recipe. No red sauce, no meat. Lots of chicken, cheese and yummy veggies instead! The sauce came about by me opening my fridge and adding whatever I felt would taste relevant. I think you can leave out or substitute some of the ingredients for this because it isn't one specific flavor that makes it taste good, but rather the combination of smooth creaminess. My home girl Nora made an amazing similar version of this and it reminded me of my recipe, so thank you!

For a vegetarian dish, leave out the chicken and increase the vegetable quantities.

This isn't one of my low calorie/low fat recipes, but soooo worth it...

Ingredients
---------------
-1 lb chicken breast, cut into small cubes
-2 tablespoons mascarpone cheese (or olive oil)
-1/2-1 tablespoon red pepper flakes
-2 cups fresh mushrooms, roughly chopped
-2 cups fresh spinach, roughly chopped (frozen is ok)
-1 1/2 cups artichoke hearts (I used the frozen bag, not the marinated), roughly chopped
-1/2 cup roasted red peppers, chopped

-1/2 cup sun dried tomatoes, chopped

-garlic salt and black pepper
-9 lasagna noodles, boiled 2 minutes under al dente
-1 1/2 cups Italian cheese (mozzarella, parmesan, or a mix)
-1/2-1 cup fresh basil (optional)

Sauce

--------
-1 jar alfredo sauce
-8 ounce package of cream cheese
-3/4 cup half and half
-3 tablespoons pesto sauce
-3 tablespoons fresh oregano (optional)
-3 tablespoons Italian seasoning

Assembly

-------------
-Cook the chicken in a pot on high heat with mascarpone cheese. Once it is cooked halfway through, add the mushrooms. After 3 minutes add the spinach, artichoke hearts, roasted red pepper and sun dried tomatoes. Continue cooking for an additional 3 minutes. Season the chicken mixture with garlic salt and black pepper.
-Add the alfredo sauce to the chicken mixture. Stir in the cream cheese, half and half, pesto, oregano and Italian seasoning. Stir mixture and cook on medium heat until it boils. Adjust the salt and pepper to taste.
-Using a 9x13 inch baking dish, ladle some sauce on the bottom of the dish. Arrange 3 lasagna noodles and spoon 1/3 of the chicken mixture over the noodles. Sprinkle with 1/2 cup of cheese. Arrange another 3 lasagna noodles and 1/3 of the chicken mixture. Sprinkle with another 1/2 cup of cheese. Repeat the process one last time (noodles, chicken mixture, cheese). Decorate the top of the lasagna with additional sliced red peppers and sun dried tomatoes. Add the 1 cup fresh basil or you can sprinkle some additional Italian seasoning.
-Cover with foil and bake at 450 degrees for 30 minutes. Remove the foil and bake an additional 5-10 minutes.