Enchilada Lasagna

Enchilada Lasagna
2 T oil
1 lb chicken, diced
2 t salt
1/2 t pepper
1 can cream of celery soup
1 can cream of chicken soup
1 t cumin
1 1/2 c sour cream
1/4 c canned green chiles, drained
corn tortillas
5 c Mexican blend cheese

1. Preheat oven to 425*.
2. Place oil in a hot pan, add chicken, and sprinkle with salt and pepper. Cook chicken until browned.
3. In a medium bowl, combine soups, cumin, sour cream, and chiles.
4. In a 9x13 pan, spread 1/2 cup of the soup mixture; layer tortillas, soup mixture, chicken, and then cheese. Repeat two more times, with little to no chicken on the top layer.
5. Bake for about 20 minutes, until cheese is bubbly and golden brown.

Lasagna Timpano

This recipe changes every time I make it, so the recipe is just a guideline.

Lasagna Timpano
1 1/2 boxes lasagna noodles
1 c alfredo sauce
1 c pesto
2 c marinara sauce
3-4 c cheese (Parmesan, Mozzarella, Ricotta, Provolone)
pepperoni, sausage, salami, ground beef, etc (opt)

1. Preheat oven to 350*; lightly grease a large, heavy oven-safe bowl.
2. Cook noodles to al dente; to make the crust, line the bowl with noodles, meeting at the center of the base of the bowl, hanging over the edge of the bowl, and overlapping a bit (this is the hardest part).
3. Now you layer. Sauce, noodles, cheese, noodles, meat, noodles, etc (or however you want to mix it up - make it your own). I recommend keeping things on the drier side (1/2 c sauce per layer) to keep it from falling apart when you flip it. End by folding the crust noodles in and covering the top of the lasagna.
4. Bake for 1 hour and 15 minutes; let rest for at least 20-30 minutes before attempting to flip it.
5. Place plate over bowl and quickly flip lasagna out on to plate; cut like a cake and serve with extra marinara sauce.

Slow Cooker Lasagna

Slow Cooker Lasagna
12 lasagna noodles, uncooked (not the oven-ready kind)
1 lb ground beef, browned and drained
1 T Italian seasoning
1 jar (28 oz) spaghetti sauce
1/4 c water
16 oz tub cottage cheese
2 c mozzarella cheese

1. Break noodles in half and line the bottom of a greased slow cooker with half of the noodles.
2. Stir Italian seasoning into cooked meat and spread half of it on top of the noodles.
3. Layer half of the sauce and water, and half of the cheeses over the beef.
4. Repeat layers once more; cover and cook on low for 4-5 hours.
*Do not cook longer than 5 hours.

Mexican Lasagna

Mexican Lasagna
2 lb. ground beef
1 box lasagna noodles
2 pkg. taco seasoning
1/4 c. water
2 c. salsa
1- 6 oz can black olives
1 tomato, chopped
2 sm. can green chilies (opt)
4 c. Cheddar cheese
2 c. pickled jalapenos, drained (opt)
sour cream (opt)
guacamole (opt)

1. Preheat oven to 400*.
2. Brown meat and cook noodles while you cut up olives. Drain meat; mix in taco seasoning and water. Add salsa, olives, tomatoes, and chilies.
3. Cover bottom of 9x13 pan with meat mixture, then a layer of noodles, then cheese. Repeat and end with a layer of noodles, then a thin layer of meat mixture and lastly cheese on top.
4. Sprinkle jalapenos on top and bake for 40 minutes. Let sit 5 minutes before cutting.
5. Top each serving with a dollop of sour cream and/or guacamole.

**You can substitute flour tortilla strips for noodles - reduce bake time to 20 minutes**