Updated: Jun 6, 2020
Absolutely LOVE this stuff, definitely need some kicked up corn bread with it…(yes, there’s a recipe for that too)
Start with cowboy Caviar (google it, red, yellow & green peppers, black beans, red onion, cilantro, lime juice, red wine vinegar, olive oil and garlic)
Some of my chili or any kind you choose…even canned if ya can’t make chili but it takes a lot so be creative and make a pot, I make TONS, I do chili cook offs so I practice different styles all the time so I have a freezer full.
Take 1 cup of Ricotta and 1 cup of Cowboy caviar, 1/2 cup shredded mozzarella and one egg white, mix it all together. (amount needed for 6 lasagna noodles)
par cook 6 lasagna noodles, pat dry with a paper towel and place tight together on saran wrap start noodles about 1″ up from bottom of wrap so you can roll it easier.
spread entire mixture evenly leaving about 1 1/2″ on top and bottom
Grab the two bottom corners of the wrap and pull it up and forward until the start of the noodle laps over the mixture.
Slowly continue pulling the wrap forward and the noodles will roll up in themselves as shown.
Pull all the way until it laps the end then lay the wrap down where it started.
Find a cake knife, thin spatula or even a wide knife of some sort, run it down between the noodles to seperate and slide it under each noodle to lift them when placing them in the pan.
Place noodles on a thin layer of chili leaving room between for the chili to get allll over it.
You can even do individual ones the same way.
Cover generously with chili, enough to cover nicely but not too much where they are swimming in it.
Cover with four cheese Mexican blend cheese of cheese of your choice (sometimes I do a light layer of four cheese and top that with a slice of pepper Jack cheese…Mmmmmm)
Preheat oven to 375 and bake for 30 to 35 minutes (individual ones take 20 to 25 minutes) til it’s all bubbly and “DIG IN”