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Mexican Spinach Lasagna
Mexican Spinach Lasagna

Mexican Spinach Lasagna

What You Need
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1 serving
Original recipe yields 1 serving
1.25 pounds chicken breasts
15.5 ounces great northern beans
1 units onion
1 units bell pepper
1 teaspoons ground cumin
9 units lasagna noodles
2 cups cheddar cheese
10 ounces spinach
4 units eggs
24 ounces cottage cheese
0.5 teaspoons table salt
12 ounces salsa verde
15 ounces chicken broth
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Let's Make It
Boil chicken breast, and shred. Combine chicken breast shreds with drained beans, chopped onion, chopped bell pepper, cumin and salt and pepper to taste.
Spray a 9x13 pan with Pam. Lay 3 wheat lasagna noodles in bottom of pan. DO NOT COOK NOODLES FIRST. Spread 1/2 of the chicken mixture over the noodles. Sprinkle 1 cup cheese over top. Layer 3 more noodles on top. Now, mix the spinach, eggs and cottage cheese together- add 1/2 tsp. salt. Spread this over the top of noodles. Add 3 more noodles. Add remaining chicken mixture over top of 3rd layer of noodles. Top with remaining 1 cup cheese. Mix salsa verde and chicken broth. Pour over whole pan.
Bake 1 hour 10 min. at 350 degrees F. May want to adjust the spices to suit your own tastes.
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