Surprise your family with this Southwestern take on a traditional Italian favorite. Swap in some new ingredients and add some spice to a weekly meal. It’s the perfect solve for the pasta vs. burrito debate.
8-10 uncooked DeBoles Rice Lasagna
1 lb coarsely grounded chicken
1 egg or egg substitute
2 cups low fat ricotta or cottage cheese
1 cup reduced fat cheddar or Monterey jack cheese
2 cups cooked beans (kidney or pinto), mashed
½ cup water
1 teaspoon cumin
½ teaspoon garlic powder
1 cup prepared picante sauce, divided in two
1 small can chopped green chilis
2 cups crushed stewed tomatoes
Mix egg and both cheeses in bowl.
Sauté chicken in skillet until cooked. Add coarsely mashed beans, water, cumin, garlic powder, ½ cup picante sauce and chilis.
In separate bowl mix tomatoes and remaining ½ cup picante sauce.
In 9”x 13” pan layer as follows: tomato sauce, noodles, chicken/ bean mixture, cheese mixture, then repeat.
Cover and bake at 350° F for 1 hour or until done.