This dish is one of my favorites. It scores rave reviews each time it is served, whether at corporate lunches, or at family dinners, and it’s best when made the day before. This takes a little extra time to prepare, but your effort is rewarded with smiles, and extras for the freezer.


Green Chili Lasagna

PREP TIME: 30 minutes    COOKING TIME: 45 min.
            SERVINGS: 12-15


  • 16 oz. pkg. Lasagna Noodles
  • 1 teaspoon Butter
  • 3 lbs. lean Ground Beef
  • 40 oz. Tomato Sauce
  • 1 Tablespoon Sugar
  • 2 teaspoons Salt
  • 1 teaspoon Garlic Salt
  • ½ teaspoon Pepper
  • 2 cups Large Curd Cottage Cheese
  • 8 oz. pkg. Cream Cheese (softened)
  • 1 cup Sour Cream
  • 1 cup thinly sliced Green Onions (and tops)
  • 2 – 4 oz. cans of Green Chilies chopped (8 oz. total)
  • ½ cup grated Parmesan Cheese


  • Grease two 9x13 pans. Cook noodles according to directions. Drain and add butter
  • Brown beef on top of stove
  • In large saucepan, combine tomato sauce, sugar, salts and pepper. Add browned meat and simmer until meat is tender, about 30 minutes. Skim off fat
  • In separate bowl, combine cottage cheese, cream cheese, sour cream, onions and green chilies. Mix until smooth and cream. Fill baking dishes in this order:
  • Put ¼ cooked noodles in the bottom of each pan
  • Cover with ¼ meat sauce in each pan
  • Divide the cheese mixture between both pans using all of it for one thick layer
  • Spread remaining noodles evenly over cheese. Use remaining meat sauce over noodles and finish with heavy coating of Parmesan cheese
  • Cover with foil and refrigerate
  • 10. Before serving, heat in 350 oven for 45 minutes