Green Chile Lasagna
1 box lagasna noodles, pre-cooked al dente
1 16oz carton cottage cheese
1 cup sour cream
2 cups canned enchilada sauce
1 cup petite diced canned tomatoes
1 large can whole green chiles (mild variety), drained
1 large can sliced black olives
1 onion sliced
2 T chopped cilantro leaves
2 cloves garlic, finely chopped
2 cups grated Mexican style cheese mixture (reserve 1/2C for the final minutes of baking)
Preheat oven to 350
Grease or Pam a lasagna pan
In a bowl, combine the enchilada sauce and petite tomatoes. In another bowl combine the sour cream, cottage cheese, sliced olives, cilantro leaves and garlic.
Place one layer of lasagna noodles on the bottom of the pan. Using 1/3 of the cottage cheese mixture, dollop over noodles. Next add 1/3 of the chiles and 1/3 of the sliced onions (break up into rings). Pour 1/2 C of the enchilada/tomato mixture and sprinkle with 1/2 C of the grated cheese.
Repeat the above two more times. Over the final layer add any remaining lasagna noodles and all the remaining enchilada/tomato mixture.
Cover with aluminum foil and place in the oven for 50 minutes. Remove foil, add the rest of the grated cheese, and bake an additional 10 minutes, or until the cheese is bubbly.
Serve with a dollop of sour cream and/or grated cheese if desired, and hot sauce on the side for those that like things spicier.
Pairs Well With
My grandmother, a vegetarian, was the first to introduce us to this recipe back in the 70's. I have made a few changes, but it still remains vegetarian and a family favorite.