|9||CATELLI EXPRESS® Lasagne Noodle|
|1 jar (680 mL)||Pasta Sauce|
|1 lb (500 g)||lean ground chicken or beef|
|1 tbsp (15 mL)||vegetable oil|
|1 cup (250 mL)||mild or hot salsa|
|1 tsp (5 mL)||ground cumin, or to taste|
|2 cups (500 mL)||Ricotta cheese, about 2 cups|
|2||jalapeños or 2 tbsp (30 mL) canned, chopped green chilies|
|1/3 cup (75 mL)||chopped fresh coriander|
|1 pkg (340 g)||shredded Mexican-flavoured cheeses or 3 cups (750 mL) shredded Monterey Jack cheese|
Sauté chicken in oil until no longer pink. Stir in salsa, cumin and all but ½ cup (125 mL) pasta sauce. Bring to a boil and simmer 1-2 minutes.
Whisk together eggs, ricotta cheese, jalapeños and coriander.
Spread reserved ½ cup (125 mL) sauce in 13 x 9 inch (3 L) baking dish. Top with 3 lasagne noodles. Spread ½ of the ricotta mixture over noodles. Cover with 1/3 sauce and 1 cup (250 mL) cheese.
Top with another 3 lasagne noodles, remaining ricotta mixture, 1/3 sauce and 1 cup (250 mL) cheese. Finish with remaining lasagne noodles, sauce then cheese.
Cover and bake in preheated 350ºF (180ºC) oven for 45-50 minutes. Remove fromCheck out our classic Catelli® Mexican Express Lasagne. Filled with warm and hearty goodness, it's always a dinnertime favourite.
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