Prep: 30 Mins Cook: 55 Mins

Mexicali Lasagna


  • 1 tablespoon olive oil
  • 16 ozs. v8 juice
  • 8 ozs. 2% milk
  • 1/3 cup chopped fresh cilantro
  • 1 tablespoon crushed dried oregano
  • 1 teaspoon garlic powder
  • 1/3 cup water
  • 1/4 cup flour
  • 12 ozs. lasagna noodles
  • 2 cups broccoli florets
  • 2 cans (7-oz.) ORTEGA Whole Green Chiles, drained, seeded and thinly sliced
  • 1 (15-oz.) container part-skim ricotta cheese
  • 1 package (10-oz.) frozen corn, thawed
  • 8 ozs. pepper Jack cheese, shredded
  • 2 tbls. grated Parmesan cheese


Preheat oven to 375°F. Coat a 13x9x2-inch baking dish with olive oil.

In a medium saucepan, heat the V8, milk, cilantro, oregano and garlic powder until steaming hot (not boiling) Whisk water and flour in a small bowl until smooth. Reduce heat under saucepan to medium and whisk in flour mixture. Stir frequently until slightly thickened, about 10 minutes.

Meanwhile, bring several quarts of water to a boil in a large pan and cook noodles until almost tender. During the last 5 minutes of pasta cooking time, add broccoli florets to pot. Rinse with cold water and drain well. Separate noodles from broccoli and set aside.

Ladle 1/2 cup of thickened sauce on the bottom of prepared pan; spread evenly. Place a single layer of 1/3 of the noodles over sauce. Use half the chile strips to make a layer on top of noodles. Use a soup spoon to top with half the ricotta. Evenly distribute half the corn, all the broccoli and half the jack cheese over ricotta. Spread with 3/4 cup sauce and cover with another layer of noodles. On top of that, layer remaining chiles, ricotta, corn and jack cheese. Spread 3/4 cup sauce evenly over these ingredients and top with last layer of noodles. Distribute remaining sauce over lasagna and sprinkle evenly with the Parmesan. Cover and bake 45 minutes. Let stand 10 minutes before serving.
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