Mexitalian Lasagna

Name: Mexitalian Lasagna
Ingredients: 1 (15 oz.) can Hormel chili (no beans); 1 (4 oz.) can sliced mushrooms, drained; 1 1/2 tsp. Italian seasoning; 1 1/2 tsp. dried parsley; 2 1/2 c. shredded Mozzarella cheese; 1 (16 oz.) jar Mexican salsa, drained; 3/4 c. grated Parmesan cheese; 1 1/2 c. cottage cheese; 9 lasagna noodles, cooked; vegetable cooking spray

10 ingredients

6 steps

Ingredients

1 (15 oz.) can Hormel chili (no beans)
1 (4 oz.) can sliced mushrooms, drained
1 1/2 tsp. Italian seasoning
1 1/2 tsp. dried parsley
2 1/2 c. shredded Mozzarella cheese
1 (16 oz.) jar Mexican salsa, drained
3/4 c. grated Parmesan cheese
1 1/2 c. cottage cheese
9 lasagna noodles, cooked
vegetable cooking spray

Directions

1

Heat oven to 350°.
2

In large bowl, combine chili, drained salsa, mushrooms, Parmesan cheese and Italian seasoning.
3

In small bowl, stir cottage cheese and parsley flakes.
4

Layer noodles, cottage cheese, chili mixture and Mozzarella cheese in a 9 x 9-inch baking dish coated with vegetable cooking spray; repeat to make three layers.
5

Bake for 25 to 30 minutes or until lasagna is thoroughly heated.
6

Let stand 10 minutes before serving.