Six-ingredient lasagna with a southwest flavor can be in the oven in record time. Check out the do-ahead tip.
jars (16 oz each) Old El Paso™ Thick 'n Chunky salsa
uncooked lasagna noodles
package (9 oz) frozen cooked Southwest-seasoned chicken breast strips, thawed
can (15 oz) Progresso™ black beans, drained, rinsed
cup chopped fresh cilantro
cups shredded Monterey Jack cheese (12 oz)
Heat oven to 375°F. In ungreased 13x9-inch (3-quart) glass baking dish, spread 1/4 cup of the salsa. Layer with 3 noodles and 1/3 each of the chicken, beans, cilantro, salsa and cheese. Repeat layers twice with remaining noodles, chicken, beans, cilantro, salsa and cheese.
Cover baking dish with foil. Bake 40 minutes. Uncover; bake 15 to 20 minutes longer or until hot in center. Let stand 10 minutes before cutting.
Leftover chicken breasts would be great to use in this recipe. Slice the chicken into strips, then sprinkle with a dash of ground red pepper (cayenne).
You can make this recipe up to 24 hours ahead of time. Assemble the lasagna, cover tightly with foil and refrigerate. Bake as directed.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.