Featured on the KTLA Hatch Chile Segment.
Lasagna is one of those comfort foods that literally warms the soul. It’s great for parties, it’s great for date nights, it’s great for kids…especially kids because you can hide so much goodness in the layers they don’t even realize it’s healthy. Paired with a tasty red wine….it’s the perfect meal.
I love adding layers of veggies so incorporating roasted Hatch Chiles was a no brainer. I was also told to make lasagna in a glass dish so you could see the layers and that it had to be more than 3 layers to be a true lasagna.
I would love to hear back with any lasagna tips? Different types of cheese that you guys use? Family traditions? Lasagna stories?
Happy Eating!
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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
Ingredients
Hatch Chile Mix
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Instructions
- Preheat the oven to 350. Cook the lasagna noodles until al dente and then set aside
- Rough chop all the chiles
- 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.
- 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.
- Keep layering until you run out of ingredients but make sure to end with sauce. Then add the slices of cheese on top.
- Cover the lasagna and bake for 35 minutes covered and the last 20 minutes uncovered.
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