Southwestern Lasagna

By kbwinson

A contribution from a fellow Duke soon-to-be alum, Hilary. Go Duke!

Ingredients

• lasagna noodles, cooked
• Sour cream (16 oz)
• Monterey Jack Cheese (12 oz)
• Green chopped chilis (two 4 oz cans)
• Olive oil
• Chili powder
• Sauce (from scratch, or best prefab will be one with onions and/or roasted peppers)
• Ground beef (2 lbs) or Ground turkey (2 lbs w/ poultry seasoning)
• Chopped Onions

Details

Servings 12

Preparation

Step 1

Sautee meat with onions in 2 T olive oil until brown.
Throughout browning process, add chili powder (and poultry seasoning if necessary) to taste.

Add pasta sauce to the meat (a whole jar if prefab, 2 c. otherwise)
Simmer for 10 to 15 minutes.

Lasagna noodles should boil for about 11 minutes.
Drain noodles

Layer it up in two 13x9 inch pans:
Layer 1/3 of meat sauce on bottom
Cover completely with one layer noodles
Spread sour cream over noodles
Layer 1/3 of grated cheese over sour cream
Layer noodles again
Layer sour cream
Layer cheese
Layer completely with green chilis
Layer with noodles
Layer with last 1/3 meat sauce
Sprinkle with last of cheese

Bake at 350 F
Cook uncovered for 25-30 minutes
Cover and cook for another 20-25 minutes
Take cover off for last 10 minutes.

Watch it and cook it on top rack in order to avoid burning bottom. Cooking times may vary.