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South of The Border Lasagna

3/4 pound turkey sausage
2 tomatoes -- seeded and chopped
3 fresh tomatillos -- husked and chopped
1 jar green enchilada sauce - (19 oz)
1 garlic clove -- crushed
1/4 teaspoon salt
1/8 teaspoon freshly-ground black pepper
8 ounces lasagna noodles
1 cup low-fat or non-fat ricotta cheese
1 cup shredded reduced-fat jalapeno jack cheese
Chopped fresh cilantro -- for garnish

Crumble sausage into a slow cooker. Stir in tomatoes, tomatillos, enchilada sauce, garlic, salt and pepper. Cover and cook on LOW for 5 1/2 to 6 hours.

Preheat oven to 350 degrees. Grease a 13- by 9-inch dish.

Cook lasagna noodles according to package directions and drain. Spread about 1/2 cup turkey mixture in bottom of prepared pan; arrange alternate layers of noodles, ricotta cheese and hot turkey mix. Top with jack cheese.

Bake 25 to 30 minutes or until bubbly around edges. Sprinkle with cilantro.

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