Prep: 30 Mins Cook: 55 Mins

Mexicali Lasagna

Ingredients

  • 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

Directions

  • 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
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