Fiesta Lasagna Recipe

Ingredients

• 2 cans (15 ounces each) Stokes® Green Chile Sauce with Pork
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (14-1/2 ounces) petite diced tomatoes
• 1 can (11 ounces) corn, drained
• 1 can (2-1/4 ounces) sliced ripe olives
• 3 tablespoons chopped fresh cilantro
• 1 envelope hot taco seasoning mix
• 1 carton (15 ounces) ricotta cheese
• 1 cup (8 ounces) sour cream
• 1 egg, lightly beaten
• 1 package (8 ounces) shredded Mexican cheese blend, divided
• 1 package (8 ounces) oven-ready lasagna noodles (12 noodles)
• Additional sour cream, shredded lettuce and salsa, optional

Directions

• In a large bowl, combine chili sauce, black beans, tomatoes, corn, olives, cilantro and taco seasoning. In a separate bowl, combine ricotta cheese, sour cream, egg and 1 cup Mexican cheese blend.
• Spread 1 cup chili sauce mixture in bottom of a greased 13-in. x 9-in. baking dish. Top with three lasagna noodles(do not overlap noodles, leave room for expansion). Spread a third of ricotta mixture over noodles; top with a fourth of remaining green chili mixture.
• Repeat layers of noodles, ricotta mixture and chili sauce mixture twice. Top with remaining noodles. Spread the remaining chili sauce mixture over the top, completely covering noodles. Sprinkle with remaining cheese.
• Cover and bake at 375° for 45 minutes. Uncover and bake 15 minutes longer or until bubbly. Let stand for 10 minutes before cutting. Garnish with sour cream, shredded lettuce and salsa if desired. Yield: 9-12 servings.

Fiesta Lasagna published in Taste of Home Cooking School Collection Spring 2008, p47