Mexican Lasagna

Name: Mexican Lasagna
Ingredients: 1 (15 oz.) can Hormel chili (without beans); 1 (16 oz.) jar Mexican salsa, drained; 1 (4 oz.) jar sliced mushrooms, drained; 3/4 c. Parmesan cheese; 1 1/2 tsp. Italian seasonings; 1 1/2 c. cottage cheese; 1 1/2 tsp. dried parsley flakes; 9 cooked lasagna noodles; 2 1/2 c. shredded Mozzarella cheese

9 ingredients

7 steps

Ingredients

1 (15 oz.) can Hormel chili (without beans)
1 (16 oz.) jar Mexican salsa, drained
1 (4 oz.) jar sliced mushrooms, drained
3/4 c. Parmesan cheese
1 1/2 tsp. Italian seasonings
1 1/2 c. cottage cheese
1 1/2 tsp. dried parsley flakes
9 cooked lasagna noodles
2 1/2 c. shredded Mozzarella cheese

Directions

1

Preheat oven to 350°.
2

In
3

a large bowl, stir together chili, salsa, mushrooms, Parmesan cheese and parsley flakes.
4

Layer noodles, cottage, cheese, chili mixture and Mozzarella in a 9 x 9-inch baking dish coated with Pam.
5

Repeat layers.
6

Bake for 25 to 30 minutes or until lasagna is thoroughly heated.
7

Let stand 10 minutes before serving.