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Mexican Lasagna
Ingredients:
16 corn tortillas
1/2 c. oil
1 lb. mild Italian sausage
1 lb. ricotta cheese
6 scallions, chopped
2 c. shredded Cheddar cheese
2 c. shredded Montery Jack cheese
3 c. half & half cream
16 corn tortillas
1/2 c. oil
1 lb. mild Italian sausage
1 lb. ricotta cheese
6 scallions, chopped
2 c. shredded Cheddar cheese
2 c. shredded Montery Jack cheese
3 c. half & half cream
Directions:
Soften each tortilla in hot oil in small skillet for a few seconds on each side. Drain well. Grease 9x13" baking dish with a small amount of remaining oil. Remove casing from sausage. Brown in skillet, stirring until crumbly; drain. Arrange 4 tortillas in overlapping layer in prepared dish. Top with 1/4 of the ricotta cheese, sausage, scallions and shredded cheeses. Repeat layers 3 more times. Pour half and half over layers. Bake at 350 degrees for 30 minutes. Let stand for 5 minutes. Serve with salsa.
Makes 8 Servings
Soften each tortilla in hot oil in small skillet for a few seconds on each side. Drain well. Grease 9x13" baking dish with a small amount of remaining oil. Remove casing from sausage. Brown in skillet, stirring until crumbly; drain. Arrange 4 tortillas in overlapping layer in prepared dish. Top with 1/4 of the ricotta cheese, sausage, scallions and shredded cheeses. Repeat layers 3 more times. Pour half and half over layers. Bake at 350 degrees for 30 minutes. Let stand for 5 minutes. Serve with salsa.
Makes 8 Servings
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