Southwest Lasagna

Isn’t it fun to have friends who cook?  For me, this includes one of our “up north” neighbors–and we always are excited when we get a dinner invitation!  This recipe is based on one she served us, adapted some to use things I needed to use up, so thank you Lolly!

Southwest Lasagna Served

Southwest Lasagna Served

My kids always feel that other people cook “normal” food while at home they are relegated to “hippie” food.  Pretty sure that my recent Strawberry Meringue dessert and Steak Diane aren’t “hippie” food, but once you get a reputation…

Cooking Southwest lasagna filling

Cooking Southwest lasagna filling

Lasagna in progress

Lasagna in progress

As I was cooking the filling for this, my youngest leaned over the pan and wrinkled up her nose, “that looks like another one of your strange foods.” 

“The recipe is from Lolly,” I countered, “you liked it at her house…” She immediately brightened and dinner was gobbled down that night. SW-Lasagna-in-Pan

SW-Lasagna-Serving

Hmmmm, perhaps I’m on to something.

Southwest lasagna, closeup

Southwest lasagna, closeup

Southwest Lasagna
Serves 8
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426 calories
29 g
100 g
19 g
36 g
11 g
304 g
681 g
6 g
0 g
7 g
Nutrition Facts
Serving Size
304g
Servings
8
Amount Per Serving
Calories 426
Calories from Fat 166
% Daily Value *
Total Fat 19g
29%
Saturated Fat 11g
53%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 100mg
33%
Sodium 681mg
28%
Total Carbohydrates 29g
10%
Dietary Fiber 3g
12%
Sugars 6g
Protein 36g
Vitamin A
24%
Vitamin C
33%
Calcium
37%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 T olive oil
  2. 1 onion, diced
  3. 3 cloves garlic, minced
  4. 15 oz can diced tomatoes (or 1 qt fresh or frozen tomatoes, thawed, peeled and roughly chopped)
  5. 2 c salsa, drained
  6. 3 T tomato paste
  7. 1 c corn
  8. ½ t cumin
  9. ¼ t. cayenne pepper
  10. 1/2 c chopped bell pepper
  11. 1 lb Chicken Breasts, precooked, or Tempe
  12. 1 c cilantro, chopped
  13. 6 oz whole wheat lasagna noodles (to fit pan, will vary by brand)
  14. 15 oz. ricotta cheese (or vegan ricotta)
  15. 2 c. shredded Monterey Jack cheese (or vegan cheese)
Instructions
  1. Saute onion and garlic in olive oil, 2 min. Add tomatoes, salsa, tomato paste, corn, cumin and cayenne. Bring to a boil. Cut chicken or tempe into chunks and add to sauce. Simmer 15 min (you may need to simmer longer to thicken if you use fresh or frozen tomatoes), then add cilantro. While sauce is cooking, prepare noodles according to package directions.
  2. Layer noodles in lasagna pan with ½ sauce mixture, ½ ricotta and ½ hard cheese. Repeat, then top with final layer of noodles.
  3. Bake at 350 for 30 min.
Notes
  1. For a homemade vegan ricotta, take a look at this cashew version: http://thesimpleveganista.blogspot.com/2012/10/cashew-ricotta-cheese.html
beta
calories
426
fat
19g
protein
36g
carbs
29g
more
Art of Natural Living https://artofnaturalliving.com/

17 thoughts on “Southwest Lasagna

  1. Needful Things

    Your kids’ comments made me laugh. In my case I get this from my husband who prefers familiar, simple food and thinks most things I cook are too ‘exotic’.

    I like the flavours in this lasagne. Looks delicious!

    1. Inger Post author

      I smiled at your comment. That sounds like my sister’s husband. Challenges everywhere!

    1. Inger Post author

      Thanks.! You know it was pretty filling–perhaps it will help me take off a couple pounds 😉

  2. Claire

    Inger I’m sure your kids will be waxing lyrical about your home cooked food – when they leave home 🙂 The lasagne looks lovely and light and bright

    1. Inger Post author

      Thanks Clare. You know my oldest has reached that point–and she even went to a college with good food. So there is hope I guess 😉

  3. Barbara

    Strange foods? Love that comment. There are times that I’m pleased my kids are grown! I’ve experimented more since they left home. But they were exposed to lots of unusual foods…innards of all kinds, we foraged for morels, wild blueberries and any number of strange things, which they considered normal.
    Your lasagna is a great SW take on that dish…looks marvelous.
    Pleased you discovered the cranberry curd tartlets. It was one of my favorite recipes and I made them for several parties.

    1. Inger Post author

      Well thanks again for the recipe. A store we go to has the best raspberry curd, so I am excited to go beyond the usual citrus!

    1. Inger Post author

      Thanks Annie. It’s kind of fun that blogging always pushes a person to try something new!

    1. Inger Post author

      I really can’t complain I guess. Since my husband it pretty adventurous (as long as I don’t go too spicy), I only hear those comments from my kids!

  4. Pingback: Creamy Baked Spinach with Artichokes | Art of Natural Living

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