Green Chile season is coming to an end soon, and while red chile will still be coming out of the fields for some time, the smell of the roasting of green chile wafting through the valley is a thing of the past and of the future. In honor of the passing of the season, here is a recipe off of our recipe page that has a unique (and tasty) use for green chile.
Green Chile Lasagna
Serves 4
1 lb. Italian Sausage, crumbled
2 cloves garlic, diced
1/4 onion, diced
1/4 cup white wine
1 - 16 oz. container of Ricotta cheese
1 - 16 oz. container of Parmesan/Romano cheese
1 - 16 oz. container of Asiago cheese
1 - 1/2 lb block of Fontina cheese, grated
1 package of lasagna noodles, cooked according to package directions
2 Tablespoons of olive oil
1 - 16 oz. jar commercially prepared Alfredo Sauce
1 - 16 oz. jar Cannon's Just Plain Green Chile (mild, medium, or hot)
1- 9 x 13 baking dish, lightly greased.
Cook lasagna noodles according to package directions. Drain.
In a large skillet, lightly brown diced garlic and onion in the olive oil. Add crumbled Italian sausage and brown. Deglaze skillet with 1/4 cup white wine. Add Alfredo sauce and chile, mix well and remove from heat.
In lightly greased 9 x 13 pan, layer 1/3 of sausage mixture, noodles, 1/2 to 1 cup of each cheese. Repeat layers, ending with grated Fontina. Place pan, uncovered, in preheated 375 degree oven and bake for approximately 30 minutes or until cheese is bubbly and slightly browned. Remove from oven. Let dish rest for 5 minutes. Serves 6 to 8.
Serve with fresh salad, garlic bread and enjoy.
Justin Hawman
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