Manic Monday Mixer #twitterhop w/ @salsasensations mexican lasagna recipe #blogher11

Are you excited yet? We are days away from BlogHer 2011!  I am packed, organized, and almost done with all cooking for the boys.  Now to just relax until BlogHer gets here.  I assume I should be saving my energy for the over-packed schedule. Did I mention on one morning I am doing 6:00 am SweatPink Bootcamp with Fit Approach and then off to Filtrete’s water-front yoga with celebrity trainer, Matthew Reyes?  With that being said, life gets hectic and I really enjoy being able to offer Make-ahead recipes each Monday!  Feel free to link your twitter url at the bottom to join in for Manic Monday Mixer.  If you have a recipe you have been desiring, let me know at my Suggestion Box!

About Me: I am a sahm of 3 boys who have helped bring out my creative side. They have taught me so much about being grateful for the little things. I love being able to share my adventures in gluten free living (both the good & frustrating), saving money, and other creative outlets. I hope you enjoy my blog. As always, I look forward to meeting new bloggers!

The Maven of Social MediaAbout Co-host

Lover of red shoes and mom of two, Kerri Jablonski is The Maven of Social Media. She gripes about the Twitter Auto DM (just don’t, please) and is a social media activist, in other words, she probably spends way to much time interacting on Twitter and Facebook.  She loves to travel when she can find the time and enjoys living in the Pacific Northwest. Kerri’s Manic Monday Recipe is Quinoa Enchiladas! To find out more, visit her blog here

 

Manic Monday Recipe is inspired by my BlogHer Sponsor, Salsa Sensations

Mexican Lasagna

Ingredients:

Tinkyada Gluten Free Lasagna Noodles, cooked

28 oz. can of Crushed Tomatoes

1 cup Salsa Sensations Salsa (your favorite heat level)

1/4 c. taco seasoning

2 cups of vegetables (corn & spinach are a great combo)

2 c. mozzarella cheese + 1 c. for topping

1/2 c. parmesan cheese

15 oz. container of ricotta

Directions:

*Heat oven to 350 degrees

1. Mix together crushed tomatoes, salsa, taco seasoning in a bowl. Set aside

2. Combine ricotta & parmesan. set aside.

3. Place some of salsa/tomato mixture in bottom of casserole dish (about 1 cup)

4. Then, add a layer of noodles. Followed by ricotta mixture. Couple of handfuls each of mozz. cheese & vegetables. Finish with sauce. Repeat all layers.

5. Bake for 1 hour (or until noodles cooked & liquid absorbed). At the end, top with 1 c. mozzarella cheese

6. Broil for 3-5 minutes until browned.

*To save time: You can use corn tortillas or (for those lucky ones) no-boil is the way to go.

Now for the Manic Monday Mixer Twitter Linky…
Rules are simple: you must follow the hosts (@hippie_mom & @_themaven). Please try to follow as many others as possible. If someone follows you, return the favor.

 

Comments

  1. ERICA WEAVER says

    wow never heard of this but it does sound yummy i bet this is a good recipe for feeding hungry 4 boys that i have thanks for the recipe i will try it

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