Texas Lasagna

Texas Lasagna

http://www.tasteofhome.com/Recipes/Texas-Style-Lasagna
Ingredients

    1-1/2 pounds ground beef
    1 teaspoon seasoned salt
    1 package (1-1/4 ounces) taco seasoning
    1 can (14-1/2 ounces) diced tomatoes, undrained
    1 can (15 ounces) tomato sauce
    1 can (4 ounces) chopped green chilies
    2 cups (16 ounces) 4% cottage cheese
    2 eggs, lightly beaten
    12 corn tortillas (6 inches), torn
    3-1/2 to 4 cups shredded Monterey Jack cheese

Directions

    In a large skillet, cook beef over medium heat until no longer pink; drain. Add the seasoned salt, taco seasoning mix, tomatoes, tomato sauce and chilies. Reduce heat, simmer, uncovered, for 15-20 minutes. In a small bowl, combine cottage cheese and eggs.
    In a greased 13-in. x 9-in. baking dish, layer half of the meat sauce, half of the tortillas, half the cottage cheese mixture and half of the Monterey Jack cheese. Repeat layers.
    Bake, uncovered, at 350° for 30 minutes or until bubbly. Let stand 10 minutes before serving. Yield: 10-12 servings.

Mile-High Lasagna

Mile-High Lasagna~*~Sandy~*~

1/2 pound Italian sausage, removed from casings
1 onion, chopped
2 (6 ounce) cans tomato paste
1 (14.5 ounce) can crushed tomatoes
2 cups water
1 tablespoon dried oregano
2 teaspoons garlic powder
1 tablespoon white sugar

12 ounces cottage cheese
1/2 cup grated Parmesan cheese
1 egg

9 lasagna noodles (sub no-boil noodles)
1 pound shredded mozzarella cheese

1. In a large skillet over medium heat, cook sausage and onion until brown. Add tomato paste, crushed tomatoes, water, oregano, garlic powder, and sugar. Cook over medium heat until mixture comes to a boil. Reduce heat to low and simmer 1 hour.

2. While sauce is simmering, blend cottage cheese, Parmesan and egg until smooth. Set aside. (Or just stir together)

3. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. (Use no-boil noodles)

4. Preheat oven to 350 degrees F (175 degrees C).

5. Spread 1 cup of sauce in the bottom of a 9x13 inch baking dish. Cover sauce with 3 noodles. Cover noodles with one-third of remaining sauce. Top with half the mozzarella. Place another layer of noodles and one of sauce over the mozzarella; top that with the cottage cheese mixture. Top with remaining 3 noodles and remaining sauce.

6. Bake in preheated oven 30 minutes. Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden and bubbly.

Creamy White Chicken and Artichoke Lasagna

Creamy White Chicken and Artichoke Lasagna

Ingredients

    2 cups boneless skinless chicken breast, cooked and shredded
    1 (14 ounce) can artichoke hearts, chopped
    1/2 cup chopped sun-dried tomatoes
    1 (8 ounce) package KRAFT Shredded Mozzarella Cheese with a Touch of PHILADELPHIA, divided
    1/2 cup KRAFT Grated Parmesan Cheese
    2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
    1 cup milk
    1/2 teaspoon garlic powder
    1/4 cup basil, chopped
    12 lasagna noodles, cooked

Directions

    Heat oven to 350 degrees F.

    Combine chicken, artichokes, tomatoes, 1 cup mozzarella and Parmesan. Beat cream cheese, milk, and garlic powder with mixer until well blended; stir in 2 tablespoons basil. Mix half with the chicken mixture.

    Spread half of the remaining cream cheese sauce onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining cheese sauce and mozzarella; cover.

    Bake 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.

Recipe from allrecipes.com