Prep: 16 Mins Cook: 30 Mins

Mexi-Italian Lasagna


  • 1 package lasagna noodles
  • 1 can 15-oz. beef or pork chili without beans
  • 16 ozs. ORTEGA Salsa - Thick & Chunky (Medium)
  • 4 ozs. canned mushrooms
  • 3/4 cups Parmesan cheese, grated
  • 1 1/2 teaspoon Italian seasoning
  • 1 1/2 cup cottage cheese
  • 1 1/2 teaspoon parsley, chopped
  • 1 can vegetable cooking spray


In a large bowl combine chili without beans, salsa, canned mushrooms, grated Parmesan cheese, and Italian seasoning.

In another bowl combine cottage cheese and chopped parsley.

In a 9' baking dish coated with vegetable cooking spray, layer the noodles, cottage cheese and chili mixture. Repeat to make three layers. Bake at 375 degrees for 25 to 30 minutes, or until bubbly. Let stand 10 minutes before cutting.

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