This recipe won me over as a Paula Deen fan. I get her magazine and this recipe was in the first issue I got. It is my favorite dish to make for dinner when I have the time (it’s a little time consuming, but well worth it). I have altered the original recipe just a bit. I have doubled most of the sauce ingredients because the first couple of times I made it I always ran short on sauce. I usually end up with some extra and sometimes just make a smaller lasagna along with the large one (you can freeze it and save it for later).
I always leave out the red peppers ( I am not a bell pepper fan!) and it turns out just fine (for all you others out there like me).
Recipe Courtesy: Paula Deen
Printable Version: Tex-Mex Lasagna
- 2 cups cooked chicken – chopped
- 1 cup red bell pepper – chopped
- 1/4 cup fresh cilantro – chopped
- 2 cloves garlic – minced
- 2 jalapenos seeded and chopped
- 2 cans corn (15.25 oz) – drained
- 2 cans black beans (15 oz.) – drained
- 2 cans tomato sauce (15oz.)
- 2 cans Ro-Tel – drained
- 2 cans tomato sauce (8oz.)
- 3 tsp. ground cumin
- 2 tsp. chili powder
- 2 tsp. salt
- 1 container sour cream (16 oz.)
- 1 pkg. cream cheese (8 oz.) – softened
- 1 box oven ready lasagna noodles
- 1 pkg. Monterrey Jack cheese with peppers (or mexi-blend)
- 1 pkg. grated cheddar cheese
Preheat oven to 350 degrees and lightly grease a 13X9 baking dish. In a dutch oven, combine chicken and next 12 ingredients. Bring to a boil over medium-high heat. Reduce heat and simmer 15 minutes. In a medium bowl, combine sour cream and cream cheese.
Spoon enough sauce into prepared dish to cover the bottom. Top with uncooked lasagna noodles. Spread sour cream mixture over noodles, top with sauce and sprinkle with cheese. Repeat layers. Bake 35-45 minutes, or until hot and bubbly. Let rest for 10 minutes before serving.