Wednesday, May 28, 2008

Fiesta Lasagna

2 cans (15 oz. each) Stokes green chile sauce with pork
1 can (15 oz.) black beans, rinsed and drained
1 can (14-1/2 oz.) petite diced tomatoes
1 can (11 oz.) corn, drained
1 can (2-1/4 oz.) sliced olives
3 tablespoons chopped fresh cilantro
1 envelope taco seasoning mix
1 carton (15 oz.) ricotta cheese
1 cup sour cream
1 egg, lightly beaten
1 package (8 oz.) shredded Mexican cheese
1 package (8 oz.) oven-ready lasagna noodles (12 noodles)
Additional sour cream, shredded lettuce and salsa, optional

In a large bowl, combine chile sauce, black beans, tomatoes, corn, olives, cilantro and taco seasoning. In a separate bowl, combine ricotta cheese, sour cream, egg and 1 cup Mexican cheese blend.

Spread 1 cup chile sauce mixture in bottom of a greased 9x13 inch baking dish. Top with three lasagna noodles (do not overlap noodles; leave room for expansion). Spread a third of ricotta mixture over noodles; top with a fourth of remaining green chile mixture.

Repeat layers of noodles, ricotta mixture and chile sauce mixture twice. Top with remaining noodles. Spread the remaining chile sauce mixture over the top, completely covering noodles.

Cover and bake at 375 for 45 minutes. Uncover and bake 15 minutes longer or until bubbly. Let stand for 10 minutes before cutting. Garnish with sour cream, shredded lettuce and salsa if desired.


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