Zucchini Cobbler

ZUCCHINI  COBBLER

Preheat oven to 375 degrees.

In a large saucepan over medium-low heat, cook and stir:

8 cups chopped, seeded and peeled zucchini

2/3 cup  lemon juice 

Cook for 15 to 20 minutes or until zucchini is tender.

Add to zucchini mixture:

1 cup sugar

1 teaspoon cinnamon

1/2 teaspoon ground nutmeg

Set aside.

In a bowl combine:

4 cups flour

2 cups sugar

Cut in until mixture resembles coarse crumbs:

1 1/2 cups cold butter

Stir 1/2 cup of the flour mixture into the zucchini.

Press half the remaining crust mixture into a 15-by-10-inch baking pan. Spread zucchini mixture over top. Crumble remaining crust mixture over zucchini. Sprinkle with remaining teaspoon cinnamon. Bake for 35 to 40 minutes or until golden and bubbly.

JP and Natalia's Favorite Crepes

Crepes

Makes 9 crepes

1 cup all-purpose flour, (spooned and leveled)

1 tablespoon sugar

1/4 teaspoon coarse salt

1 1/2 cups whole milk

4 large eggs

3 tablespoons unsalted butter, melted

In a blender, combine flour, sugar, salt, milk, eggs, and butter.

Puree until mixture is smooth and bubbles form on top, about 30 seconds. Let batter sit at least 15 minutes at room temperature (or refrigerate in an airtight container, up to 1 day; whisk before using).

Heat a 12-inch nonstick skillet over medium. Lightly coat with cooking spray. Add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2 to 3 minutes.

Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide crepe out of skillet and repeat with remaining batter. (Coat pan with cooking spray as needed.)

Caramelized Onion and Mushroom Pizza

CARAMELIZED ONION AND MUSHROOM PIZZA 

(Rosy and JP’s creation)

Makes 1 12” pizza

1 package pre-made pizza dough

Half an onion chopped

10 regular mushrooms chopped

2 cloves garlic finely chopped

½ red bell pepper thinly chopped full length

2 tablespoons olive oil

salt

brown sugar

½ jar Classico pizza sauce

½ jar Classico pesto

Mexican blend grated cheese

Mozzarella grated cheese

Sriracha

Preheat oven to 350 degrees. 

Preheat pan to medium.  Heat olive oil, add onion, mushroom, and garlic.  Cook vegetables for 1 minute, tossing to coat evenly with olive oil.  Add a pinch of salt and continue to stir.  Cook for another 8-10 minutes stirring constantly.  Add 2 pinches salt, 2 large pinches brown sugar and stir.  Cook for another 20 minutes while stirring regularly and adding another pinch of salt and a large pinch of brown sugar.  Remove from heat and set aside

Flour pizza stone or cookie sheet.  Roll out pizza dough into 12” pizza.  Poke dough with fork all over to reduce chances of dough pillowing up in the oven.  Bake pizza dough in oven for 8-10 minutes.

Meanwhile, mix pizza sauce and pesto together.  Remove pizza dough from oven and cover with pesto sauce mixture sprinkling Sriracha lightly around the pizza.  Sprinkle vegetables onto pizza covering evenly, sprinkle more sriracha, sprinkle with cheese of desired amount.

Bake in oven for another 10-15 minutes checking for desired amount of cheese browning.

Chicken Parmesan

 CHICKEN PARMESAN

submitted by JP and Rosy

Makes 6 servings

4 whole (up To 6) Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat

1/2 cup All-purpose Flour

 Salt And Pepper, to taste

1/2 cup Olive Oil

2 Tablespoons Butter

1 whole Medium Onion, Chopped

4 cloves Garlic, Minced

3/4 cups Wine (white Or Red Is Fine)

3 cans (14.5 Oz.) Crushed Tomatoes

2 Tablespoons Sugar

1/4 cube Chopped Fresh Parsley

1 cup Freshly Grated Parmesan Cheese

1 pound Thin Linguine

Mix flour, salt, and pepper together on a large plate.
Dredge flattened chicken breasts in flour mixture. Set aside.

At this time, you can start a pot of water for your pasta. Cook linguine until al dente.

Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.
Remove chicken breasts from the skillet and keep warm.

Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.
Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add chopped parsley and give sauce a final stir.

Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.

Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.

Chicken Enchiladas Verdes

CHICKEN ENCHILADAS VERDES

submitted by JP and Rosy

Makes 4 servings

2 lbs boneless skinless chicken breasts

1 (16 oz) jar mild salsa verde

1.5 cups frozen corn

½ pound mozzarella cheese

1 cup sour cream, plus more for serving

kosher salt and black pepper

8 6-inch tortillas

Heat oven to 400 degree.  Place chicken in a medium saucepan, add enough water to cover, and bring to a boil.  Reduce heat and simmer until cooked through, 15 to 20 minutes; transfer to a plate and let cool.  When cool enough to handle, shred the chicken.

Meanwhile, in a blender, puree the salsa, cilantro, and ½ cup of the sour cream until smooth.  Transfer to a small saucepan and simmer until slightly thickened, 10-12 minutes.  Stir in the remaining ½ cup of sour cream

Add the corn, 1 cup of mozzarella, ½ cup of the sauce, and ½ teaspoon each salt and pepper to the chicken and toss to combine

Spread 1 cup of the remaining sauce in a 9x13 inch baking dish.  Roll up the chicken in the tortillas (about ½ cup each) and place seam-side down in the dish.  Top with the remaining sauce and mozzarella .  Bake until bubbling and beginning to brown, 15-20 minutes.

BBQ Pulled Chicken Sandwiches

 BBQ PULLED CHICKEN SANDWICHES

submitted by JP and Rosy

Makes 8-10 sandwiches

2 pounds boneless, skinless chicken breasts
1 cup barbecue sauce (Sweet Baby Rays)

1 tablespoons yellow mustard
2 tablespoons packed brown sugar
1 tablespoon Worcestershire sauce
2 tablespoons cornstarch
2 tablespoons chicken broth
additional barbecue sauce, if desired
rolls, for serving as sandwiches
bread and butter pickles, optional

Place chicken in the slow cooker. In a medium bowl, whisk together the barbecue sauce, yellow mustard, sugar and Worcestershire sauce. Pour the sauce over the chicken. Cover and cook on low for 4 1/2 to 5 hours.

Remove the chicken to a cutting board. In a small bowl, mix cornstarch and chicken broth. Stir it into the sauce in the slow cooker. Cover and cook on high until the sauce is thickened and heated through (10 to 15 minutes). Meanwhile, use two forks to shred the chicken. Return the shredded chicken to the slow cooker and stir. Add additional barbecue sauce if more sauce is needed or desired. Cover and continue cooking on low for 45 minutes. Serve chicken piled onto rolls. Add pickles, if desired.

Super Nachos

SUPER NACHOS

submitted by JP and Rosy

Makes 6 servings

1.25 lb package ground turkey

1 large can refried beans

1 package taco seasoning

Bag of tortilla chips

Mexican blend grated cheese

Preheat oven broiler to high.

Brown ground turkey on stovetop, add taco seasoning according to package.  Stir in refried beans.  In a broiler safe dish, lay down a bottom layer of tortilla chips and top completely with half the turkey mix, top with a layer of cheese.  Repeat until turkey mix is used up.  Do thicker top layer of cheese.

Put in oven on broil for 3-5 minutes making sure not to burn.

Jersey Fresh Tomato Soup

JERSEY FRESH TOMATO SOUP

submitted by JP and Rosy, NOT Brent

Makes 4 servings

7 cups peeled, seeded, and chopped tomatoes

1 cup finely chopped carrots

3/4 cup finely chopped onion

1 (13.75 oz) can vegetable broth

1 tablespoon white sugar

2 teaspoons sea salt

3 tablespoons butter

3 tablespoons all purpose flour

1 cup 2% milk

2 teaspoons dried basil

½ teaspoon celery salt

½ teaspoon ground black pepper

¼ teaspoon garlic powder

Bring the tomatoes, carrots, and onion to a boil over medium-high heat in a stockpot, then reduce heat to medium-low. Simmer for 30 minutes. Stir in the chicken broth, sugar, and salt.

Melt the butter over medium-low heat in a small saucepan. Whisk in the flour, stirring until thick. Slowly whisk in the milk until smooth. Cook and stir, whisking constantly until thickened, about 5 minutes, then stir milk mixture in to the stockpot. Season with basil, celery salt, black pepper, and garlic powder. Continue to simmer the soup on low to reduce and thicken, about 1 hour.

Terrific Turkey Chili

TERRIFIC TURKEY CHILI

submitted by JP and Rosy

Makes 6 Servings

3 tablespoons vegetable oil, divided

1.25 lbs ground turkey

1 package taco seasoning

1 tsp ground coriander

1 tsp dried oregano

1 tsp chili pepper flakes

2 tablespoons tomato paste

1 (14.5 oz) can vegetable broth

1 cup salsa of choice

1 (14.5 oz) can crushed tomatoes, or coarsely chopped tomatoes packed in puree

1 (7 oz) can chopped green chile peppers

1 medium chopped onion

1 diced green bell pepper

3 medium zucchini halved lengthwise and chopped

Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with taco seasoning mix, coriander, oregano, chili flakes, and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned.

Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add salsa, tomatoes, and green chilies, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water.

While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, and continue cooking at a very low simmer.

In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the zucchini, and cook stirring occasionally, for 5 minutes, or until lightly browned. Add the zucchini to the chili, reduce heat, and continue cooking 15 minutes more. Again, adjust the consistency with water as needed.

Pesto Chicken Pasta

PESTO CHICKEN PASTA

submitted by JP and Rosy

Makes 4 servings

2 tablespoons olive oil

2 cloves garlic, finely chopped

4 skinless, boneless chicken breast halves – cut into strips

2 cups fresh spinach leaves

1 jar Classico alfredo sauce 

2 tablespoons pesto

1 (8 oz) package dry penne pasta

1 tablespoon grated romano cheese

Heat oil in a large skillet over medium high heat. Add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. When chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.

Meanwhile, prepare Alfredo sauce according to package directions. When finished, stir in 2 tablespoons pesto; set aside.

In a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. Rinse under cold water and drain.

Add chicken/spinach mixture to pasta, then stir in pesto/Alfredo sauce. Mix well, top with cheese and serve.

Lasagna Cups

LASAGNA CUPS

submitted by JP and Rosy

Makes 12 lasagna cups

1 lb lean ground beef
1 lb sausage
1 cup spaghetti sauce
1 1/2 cups part skim ricotta cheese
1/4 teaspoon kosher salt
1/4 teaspoon pepper
24 wonton wrappers
1 1/2 cups shredded cheese

Preheat oven to 375 degrees. Brown sausage and hamburger in a large skillet over medium high heat and drain. Divide into 4 portions and reserve three for another night. Add spaghetti sauce to remaining meat mixture and stir to combine.

In a large bowl, combine the ricotta the salt and pepper and stir to combine.

Coat a 12 cup muffin tin with cooking spray, and arrange a wonton wrapper in each cup. Take half the ricotta mixture and divide it among the 12 cups. Top with half of the meat sauce, and sprinkle with shredded cheese. Place another wonton wrapper over the cheese, and repeat the layers by adding the remaining ricotta cheese, meat sauce, and top with shredded cheese.

Bake at 375 degrees for 10 to 15 minutes until the cheese is melted and the wonton wrappers are golden. Cool in the muffin tin for 5-10 minutes before serving.

Cream Cheese Wontons

CREAM CHEESE WONTONS

submitted by JP and Rosy

Makes 24 servings

• 8 ounces, weight Cream Cheese
• 2 whole Green Onions, Light Green And Dark Green Parts, Chopped
• 1 Tablespoon Sriracha Or Other Hot Sauce (more To Taste)
• 1 whole Egg
• 1/2 cup Water
• 24 whole Wonton Wrappers
•  Vegetable Oil, For Frying
•  Dipping Sauce:
• 2 Tablespoons Low Sodium Soy Sauce
• 3 Tablespoons Honey
• 1 teaspoon Vinegar Or Rice Wine Vinegar
• 1/4 teaspoon Sesame Oil
• 1 Tablespoon Sriracha, Or Other Hot Sauce

Note: While working with the wonton wrappers, keep the opened package covered in plastic wrap and a towel as you're working on each wonton. They dry out quickly!

In the bowl of a mixer (or you can do it by hand,) mix together the cream cheese, green onions, and Sriracha/hot sauce until totally combined (scrape the mixer bowl if necessary.)

In a separate bowl, mix together the egg and water.

One at a time, assemble the wontons: place approximately 1/2 teaspoon mixture on on corner of a wonton wrapper. Use your finger to "paint' the egg wash all around the edges of the wrapper. Roll the wrapper on a diagonal, starting with the cream cheese corner and stopping when half the wrapper is rolled and the cream cheese mixture is inside. Bring up the two ends and use the egg wash to stick them together. Allow the remaining pointed end to naturally tuck backward. (The wontons should resemble tortellini.)

As you work, place the assembled wontons under plastic wrap or a light towel to keep them from drying.

Heat 2-3 inches of oil in a large saucepan or medium skillet to just under 350 degrees (you don't want the oil too hot or it will burn the wontons! Experiment with a spare sheet of wonton wrappers to check.

About 4 to 5 at a time, fry the wontons for about 45 seconds to 1 minute, flipping carefully midway through to make sure they brown evenly. Remove it when you still think it could stand to slightly, brown a teeny bit more (because it will slightly brown in the seconds after you remove it from the pan!)

Drain the wontons on a paper towel and serve them with teriyaki sauce, hoisin sauce, etc.

If you'd like to make your own sauce, Mix together the sauce ingredients above. Taste and amounts as needed.

**It's good to wait 5-10 minutes before serving the wontons, as the cream cheese filling can be quite hot.

Chicken with Mustard Cream Sauce

CHICKEN WITH MUSTARD CREAM SAUCE

submitted by JP and Rosy

Makes 8 servings

4 whole Boneless, Skinless Chicken Breasts

2 Tablespoons Olive Oil

2 Tablespoons Butter

3 whole Garlic Cloves, Minced

1 cup Brandy (or White Wine If Preferred)

1 Tablespoon (heaping) Dijon Mustard

1 Tablespoon (heaping) Grainy Mustard

1/4 cup (to 1/2) Heavy Cream

1/4 cup (to 1/2) Chicken Broth

 Salt And Pepper, to taste

Cut the chicken breasts in half lengthwise so that you have eight smaller, thinner chicken cutlets. Salt and pepper both sides.

Heat oil and butter in a large skillet over medium-high heat. Cook cutlets on both sides until nice and golden brown and cooked through. Remove chicken from the skillet and keep on a plate.

Reduce the heat to medium. Add the garlic to the pan and saute it for a minute, stirring to make sure it won't burn. Next pour in the brandy (or wine if using) being careful if cooking over an open flame. Then just let the booze bubble up and cook until it's reduced by half.

Throw in the mustards and stir to combine, then pour in the cream. Stir in chicken broth, adding more if the sauce seems too thick. Taste sauce and adjust whatever you think it needs. Add chicken breasts back to the pan, nestling them into the sauce. Allow sauce to cook for another few minutes, shaking the pan if needed to move things around.

Hassleback Potatoes

HASSLEBACK POTATOES

submitted by JP and Rosy

Makes 4 servings

4 red potatoes

Olive oil

Salt

Pepper

Dried basil

Preheat oven to 425 degrees.  Wash potatoes thoroughly.  Cut slice along edge of potato to create a base for the potato to sit on.  Cut slices into potato perpendicularly to the length of the potato.  Put potatoes into microwave safe container and microwave for 8 or so minutes.  Remove potatoes from microwave, drizzle thoroughly with olive oil and add desired amount of salt, pepper, and dried basil.  Bake in oven for around 30 minutes, checking the last 5 minutes to make sure they don’t burn.

Wendy's Style Chicken Sandwiches

WENDY'S STYLE CHICKEN SANDWICHES
submitted by JP and Rosy

Makes 8 Sandwiches

2 chicken breasts (6-8 ounces each)

1/2 cup flour

1/4 teaspoon Kosher salt

1/4 teaspoon black pepper

1-2 tablespoons red pepper sauce (like Tabasco)

1/4 cup milk

1 egg

1 cup Panko breadcrumbs

1/2-1 teaspoon ground cayenne pepper

1/2 teaspoon garlic powder

1/2 teaspoon paprika

1/2 teaspoon onion powder

8 small sandwich buns (use Hawaiian rolls)         

1 small bag of shredded lettuce (for sandwiches)

Preheat oven to 350°. Place a wire baking rack on a baking sheet and spray liberally with cooking spray. Set aside.  Place each chicken breast between two pieces of plastic wrap. Using the flat side of a meat tenderizer or a glass, pound the chicken breasts until about 1/2″-3/4″ thick. Slice both chicken breasts in half to make four, sandwich-sized chicken pieces.

In a shallow dish, whisk together flour, salt and pepper. In a second shallow dish, whisk together red pepper sauce, milk and egg. In a third shallow dish, combine breadcrumbs, cayenne pepper, garlic powder, paprika and onion powder. Dredge chicken pieces in flour mixture, followed by red pepper sauce mixture, and then finally, press into breadcrumb mixture. Shake off extra and place on prepared baking rack. Repeat with remaining pieces. Spray tops of chicken with cooking spray. Bake in preheated oven for 15-20 minutes or until chicken is browned and crunchy.

Cut buns in half and place in toaster or toaster oven. Toast lightly, we usually put our toaster on bagel cycle, so only ½ gets browned. Add condiments to sandwich buns then place 1 piece of chicken on bottom bun. Top with lettuce and serve.

Meal goes well with any kind of seasoned potato.

Turkey Meatball Sandwiches

TURKEY MEATBALL SANDWICHES

submitted by JP and Rosy

Makes 12 meatballs, 4 sandwiches

1.25 pound ground turkey

½ - 3/4 cup bread crumbs

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried parsley

1/2 teaspoon garlic salt

1/2 cup grated Parmesan cheese

1 large egg

2 tablespoons olive oil

1 tablespoon Montreal steak spice

1 jar Classico Pizza Sauce 

Provolone slices

Sandwich rolls

Preheat oven to 425 degrees.  In a large bowl, mix together turkey, bread crumbs, basil, oregano, parsley, garlic salt, Parmesan cheese, egg, olive oil, and steak spice.  Form meat mixture into 1-1/2" meatballs, flatten slightly, and place on a greased cookie sheet.  Bake for 15 minutes, or until cooked through.

Turn oven to Broil – High.  Open sandwich rolls so that almost completely cut through but not completely, arrange on baking sheet and toast in broiler for 2-3 minutes (do not overly brown).  Remove from broiler, spoon and spread out a thin layer of pizza sauce on both halves of rolls.  Place three meatballs on bottom half, top with appropriate amount of provolone followed by a small dollop of pizza sauce, return to broiler until cheese is melted, browning, and bubbling.

Serve with Caesar salad or whatever the heart desires.

Lomo Saltado Sandwiches

LOMO SALTADO SANDWICHES

(Rosy and JP’s creation)

Makes 4 sandwiches

1 lb of steak (your choice, we use filet or skirt), cut into small strips

1 bell pepper (diced)

½ large onion (thin strips)

1 tomato (diced)

¼ cup balsamic vinegar

¼ cup soy sauce

2 teaspoons hot sauce (we have used Tapatio in the past, now we use Peruvian Aji Paste normally found in Mexican markets)

1/3 pack of frozen French fries

Sandwich buns (we use Kaiser rolls, anything the size of a hamburger bun will work)

Preheat your oven according to French Fries package. As soon as oven is preheated place desired amount of fries onto small baking sheet and place in oven. Follow French fries instructed cook times. Preheat large pan to Medium High heat and throw in already cut steak. Do not cook steak all the way through; when steak is browned slightly around all edges (but not fully cooked) remove from pan. While the steak is cooking, mix balsamic, soy sauce and hot sauce into small bowl. After you have removed the steak, throw in onion and bell pepper and cook until onions start to become translucent (about 5-10 minutes). Once those vegetables have been cooked, return the steak back into the pan and add sauce mixture. Finish cooking the steak in the sauce, then reduce heat and simmer. When fries are done, add to steak pan with diced tomatoes. Stir in completely and reduce heat to low.

Heat additional pan cut buns in half, butter and brown bread on pan like you would camping toast.

Dress buns with desired condiments, we typically use mayo, mustard, and light coating of aji paste.  Sauce the bottom bun half, and put a generous helping of steak and vegetable mixture on top.  Top with a cheese such as Gorgonzola if desired.  Enjoy!

Easy Chili Dip

EASY CHILI DIP

submitted by Natalia and Lorri

EASY CHILI DIP

In a bowl combine:

1 can chili

½ block of cream cheese

Heat thoroughly.

Serve with tortilla chips.

** Recipe can be doubled, tripled, or quadrupled depending on the number of people.

**  This recipe is perfect to make in  a small crockpot

Tamale Pie

Tamale Pie

submitted by Lorri

TAMALE PIE

Preheat oven to 425°.

Brown:

            1 lb. hamburger or turkey burger

            1 small chopped onion

Drain and stir in:

            16 oz. salsa

            1/3 c. water

            I package of taco seasoning

Bring to a boil, reduce heat to low and cook for 3-4 minutes.

Add:

            I c. corn

Combine in a bowl:

            1 c. cornmeal

            1 can (12 Oz.) evaporated milk

            1 can (4 oz.) green chiles

            ½ c. shredded cheddar cheese

            1 t. salt

Spoon meat mixture into a 12 x 8 baking dish.  Spread cornmeal mixture on top of meat.  Bake for 30 minutes, or until cornmeal is lightly browned.

Serve with sides of salsa, guacamole and sour cream.

Mexican Lasagna

             MEXICAN LASAGNA
             submitted by Natalia

1. 2 cans Mexican tomato sauce (8 oz. cans)
2. Ground Turkey
3. 2 cans corn, drained (15.25 oz. cans)
4. 10 oz. can diced tomatoes with green chilies, drained
5. 2 t. ground cumin
6. 1 t. chili powder
7. 2 t. taco seasoning
8. 2 t. garlic powder
9. 1 t. salt
10. 16 oz. container sour cream
11. 8 oz. package cream cheese, softened
12. 6 lasagna noodles (uncooked if oven-ready, otherwise cook them first)
13. 16 oz. Mexican cheese, shredded
14. In a large dutch oven, cook your diced chicken over medium-high heat. Season with salt and pepper. Once cooked, add tomato sauce, corn, black beans, tomatoes, bell pepper, onion, cilantro, garlic, jalapeño, cumin, chili powder, and salt. Simmer for 10 minutes.
15. Meanwhile, use a hand mixer to combine cream cheese and sour cream.
16. Preheat oven to 350 degrees and spray a 9x13 inch pan.
17. Spoon a third of the sauce into the dish and top with 3 lasagna noodles.
18. Spread half of the sour cream mixture over the noodles and top with another third of the sauce.
19. Sprinkle evenly with half of the shredded cheese.
20. Top with remaining lasagna noodles, sour cream, sauce, and shredded cheeses.
21. Bake for 35-40 minutes, or until hot and bubbly. Let stand 10 minutes.
22. Serve with salsa, chips, and guacamole. Enjoy!