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Quick Notes: I know that this is weird. Noodles with Salsa? Hear me out though. It’s freaking delicious. This Tex-Mex Lasagna is a recipe that I got a long time ago from my friends Allen and Angie. They probably got it from some friends before them as well. You can do this with “oven-ready” lasagna noodles as well, but I’ve done it both ways and much prefer cooking them first so they don’t come out crunchy.
Ingredients
- 9 lasagna noodles, cooked to package specifications
- 1 pint (or jar) of salsa
- 3 chicken breasts, cooked and cut into chunks
- 2 cups shredded cheese (whatever you prefer)
- 1 can of corn
- 1 can of black beans
- 1 cup cilantro, chopped
Instructions
- Preheat the oven to 350.
- In the bottom of a 9 x 13 baking pan/dish spread a thin layer of salsa, then lay down 3 noodles.Â
- top with 1/3 of the chicken, salsa, cheese, corn, and cilantro.Â
- Lay another three noodles on and repeat unit all the layers are complete (if you're worried about carbs, feel free to just do a two-layer. Or, ya know.... eat something that isn't 90 percent carbs maybe?)
- Cover and bake in the preheated oven for 30 minutes. Remove covering and bake an additional 10 minutes.Â
- Let sit for ten minutes before serving. Top with sour cream if you like.Â
Start this dinner off with some of our Easy Pico de Gallo!
