Day 12: Mexican Lasagna

Its Mexican Monday again!! Today we will be making a 'mexican lasagna'. Sounds different, so we will try it!

What you will need:

1 pound boneless skinless chicken breast, cooked
4 cups salsa
6 ounces lasagna noodles, uncooked
1/2 cup olives, pitted, whole
1 4 oz. can green chili, diced
2 cups mozzarella cheese, grated
1 16 oz. can pinto beans

Get cookin' ya'll:

Cook chicken and cut into bite size pieces. Spoon approximately 1/2 cup salsa into bottom of 9x13 baking pan. Place a layer of uncooked lasagna noodles over salsa. Slice olives.

Combine chicken, chilies, olives, and half the cheese. Arrange chicken mixture on lasagna noodles. Spread with 1/2 the remaining salsa. Add a second layer of uncooked lasagna noodles. Spread second layer noodles with canned beans.

Top beans with a third layer lasagna noodles. Cover lasagna with remaining salsa. Cover and bake at 350 for 1 hour, or until noodles are tender. Remove from oven and enjoy

What we thought:

Jimmy rated this a 6 or 7. He said it was too spicy (we used Medium salsa), and he didn't exactly know what he was looking at when he looked at the lasagna. I think we are so used to seeing lasagna with pasta sauce and cheese, that seeing it with salsa, beans, and noodles did look weird. I would give it the same rating. It was interesting, but I don't know if I would make this again. It wasn't down our alley.