Thursday, February 10, 2011

Southwestern Lasagna

Southwestern Lasagna
A yummy alternative to the traditional Italian lasagna


3-4 chicken breasts, baked and cubed  (approx 2 lbs)
olive oil
1 1/2 tsp cumin + 1 1/2 tsp cumin
1 can (4 oz) green chilies, chopped
1 cup red pepper, diced
1 cup green pepper, diced
2 cups fresh tomatoes, diced 
2 cups onion, diced (frozen is easy)
2 15-oz cans black beans, rinsed
1 10-oz bag frozen corn
1 tsp ground coriander
3 tablespoons cilantro, chopped
2-3 cloves garlic, minced
2 cups sour cream (1 16-oz tub)
2 eggs, lightly beaten
1 16 oz jar chunky salsa
2-3 cups mozzarella
1 package lasagna noodles

Sprinkle chicken with cumin and a drizzle of olive oil. Bake chicken at 350 degrees for 25 minutes or until cooked thoroughly.  Once cool, cut into bite-sized pieces and set aside.

In a large mixing bowl, combine chilies, peppers, onion, garlic, tomatoes, beans, corn, cumin, coriander and cilantro. Add in chicken. In a medium sized bowl, blend eggs and sour cream.  Layer cooked noodles (or use pre-cooked) in the bottom of a 9x13 casserole dish. Add a layer of the vegetable & chicken mixture, then half of the sour cream. Spoon a layer of salsa and cover with half of the cheese. Repeat with remaining ingredients.

Bake at 350 degrees for 25-30 minutes or until heated through.

Note: I actually end up with more filling and can make a 9x13 + an 8x8 or even a 2nd 9x13 to put in the freezer. If you're planning on freezing half, start by lining your pan with plastic wrap, long enough to cover the bottom and the top both directions. Place entire pan in freezer. Once the meal is frozen, you can remove the food from the pan. I put it in another large zipper bag until ready to use it. Then, unwrap and pop it back into the original pan and it's ready for thawing.

Adapted from Cooking Light