Mexitalian Lasagna Recipe

  • 1 (16 ounce) jar CHI-CHI'S® Salsa
  • 1 (15 ounce) can HORMEL® Chili No Beans
  • 1 (4 ounce) can sliced mushrooms, drained
  • 1/4 cup grated Parmesan cheese
  • 1 1/2 teaspoons Italian seasoning
  • 1 1/2 cups fat-free cottage cheese
  • 1 1/2 tablespoons dried parsley flakes
  • 9 lasagna noodles, cooked
  • 2 1/2 cups shredded mozzarella cheese
  1. Heat oven to 350 degrees F. In large bowl, combine salsa, chili, mushrooms. Parmesan cheese and Italian seasoning. In small bowl, combine cottage cheese and parsley flakes. In 9-inch baking dish coated with cooking spray, layer 3 noodles, 1/2 cup cottage cheese, 1/3 of chili mixture and 1/3 of the mozzarella cheese. Repeat to make 3 layers. Bake 25 to 30 minutes or until cheese is melted and bubbly. Let stand 10 minutes before serving.