September 20, 2012 by bill82terry
Day 3…..Tonight’s supper was Russ’s Mexican Lasagna. It was fabulous!
30 min preparation + 40 min cooking
Serving Size / Yield
- one 16-oz. can refried beans
- 8 oz. cream cheese
- 1/2 tsp. chili powder
- one 14 1/2-oz can diced tomatoes and green chilies
- 1/2 C. red onion
- 3 oz. shredded Monterey Jack cheese
- 6 lasagna noodles, cooked
- 8 oz. shredded cheddar cheese
- 1/2 C. fresh cilantro leaves (optional)
In a medium bowl, stir the cream cheese, chili powder, onion, and Monterey Jack cheese
. Spread 1/2 cup diced tomatoes with green chilies in a 2-quart shallow baking dish. Spread each cooked noodle with the refried beans and cream cheese
mixture. Roll up jelly-roll style and place seam side down in the baking dish. Top with the remaining diced tomatoes with green chilies and cheddar cheese. Cover the dish with foil. Bake at 375 degrees for 40 minutes or until it’s hot and bubbling. Sprinkle with the cilantro.
The only thing I did differently from the recipe was I did not make the rolls. I just layered the ingredients like regular lasagna. Give it a try!!