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Hatch Chile Lasagna

Print Recipe
Ingredients Method

Ingredients
  

  • 1 box Lasagna Noodles
  • 1 24 oz container Low Fat Cottage Cheese
  • 1 jar Favorite Meat Sauce
  • 8 slices Havarti Cheese
Hatch Chile Mix
  • 2 Tbsp Canola Oil
  • 5 cloves minced garlic
  • 1 chopped onion
  • 5 Roasted Hatch Chiles
  • 1 yellow bell pepper
  • 1 Red Bell Pepper
  • 8 cups Spinach

Method
 

  1. Preheat the oven to 350. Cook the lasagna noodles until al dente and then set aside
  2. Rough chop all the chiles
  3. Add a little canola oil to a saucepan and saute the garlic and the onions until slightly brown. Add all the chiles and when they soften up add the spinach. Once the spinach has softened up remove the skillet from the stove.
  4. Grab your glass baking pan and begin with a layer of sauce, then lay a sheet of lasagna noodles on top of the sauce. Then add a layer of the hatch chile mix and then a layer of the cottage cheese.
  5. Keep layering until you run out of ingredients but make sure to end with sauce. Then add the slices of cheese on top.
  6. Cover the lasagna and bake for 35 minutes covered and the last 20 minutes uncovered.