Mexitalian Lasagna

• 1 (15 oz.) can Hormel chili (no beans)
• 1 (4 oz.) can sliced mushrooms, drained
• 1 1/2 tsp. Italian seasoning
• 1 1/2 tsp. dried parsley
• 2 1/2 c. shredded Mozzarella cheese
• 1 (16 oz.) jar Mexican salsa, drained
• 3/4 c. grated Parmesan cheese
• 1 1/2 c. cottage cheese
• 9 lasagna noodles, cooked
• vegetable cooking spray

1. Heat oven to 350u0b0.
2. In large bowl, combine chili, drained salsa, mushrooms, Parmesan cheese and Italian seasoning.
3. In small bowl, stir cottage cheese and parsley flakes.
4. Layer noodles, cottage cheese, chili mixture and Mozzarella cheese in a 9 x 9-inch baking dish coated with vegetable cooking spray; repeat to make three layers.
5. Bake for 25 to 30 minutes or until lasagna is thoroughly heated.
6. Let stand 10 minutes before serving.

hormel chili, mushrooms, italian seasoning, parsley, mozzarella cheese, salsa, parmesan cheese, cottage cheese, lasagna noodles, vegetable cooking spray

Taken from www.cookbooks.com/Recipe-Details.aspx?id=586230 (may not work)