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Current Shareware 1994 January
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TXMXLA.TXT
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1993-10-18
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TEX MEX LASAGNA
1/2 cup chopped onion
1 Tbl chopped garlic
1 cup chopped cilantro leaves
1 tsp chopped jalapeno
1/2 cup olive oil (or less, as needed)
2 cups cooked black beans (dried or
canned)
1-1/2 cups marinara sauce (your own or
bottled)
1 cup chicken stock
2-1/2 cups diced, cooked chicken
1 pound fresh jalapeno lasagna noodles
(if unavailable plain noodles
can be substituted. If using
dry noodles, cook first)
1-1/2 cup each: shredded Monterey Jack
and Cheddar cheeses
Saute onion, garlic, cilantro and jalapeno in oil. Add beans and
cook 5 minutes. Add 1 cup marinara sauce, chicken stock and diced chicken;
cook 10 minutes. Layer with uncooked fresh pasta in this manner:
Cover bottom of a 13-by 9-by 2-inch dish with 1/4 cup marinara sauce,
add a layer of pasta, than a layer of sauce made from chicken and beans.
Sprinkle half of each cheese over sauce. Repeat layers, ending with
pasta. Top with 1/4 cup marinara sauce and remaining cheese. Bake at
350-deg. for 35 - 45 minutes. Serves 8 to 10
This dish was served at the 1991 Houston Tastes of the Nation by
Ferrari Fresh Pasta in Houston.