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Mexican Lasagna

  • Writer: Suzanne Clark
    Suzanne Clark
  • Jun 28, 2016
  • 1 min read

It’s time to get ready to set your clocks early, buy school supplies and get ready for tons of homework. New friends will be made and you will meet the new teachers. Sports are right around the corner and you have a new schedule to follow. Yes, parents have it hard when school starts!

The beginning of a new school year is always exciting for the children, but is also a new year for the parents as well. Time management becomes crucial to keep things running smooth during the school week. Finding new ways to make life simpler becomes more important.

When it comes to dinner, I like to find quick and easy recipes that my whole family will enjoy. When Challenge introduced their new Salsa cream cheese, I knew this would make my life easier. There are so many possibilities in that little tub of yummy goodness. They did the hard part for me by adding the fresh peppers, onions, jalapenos, garlic, herbs and seasonings to the cream cheese. This is a delicious way to save time and money! I came up with a savory pasta bake that is full of Mexican flavors and is so incredibly easy to make. In fact, you can make it in the morning, and pop it into the oven while helping with homework.

Some things in life are hard, like math homework and carpooling. Dinner does not have to be. Keep it simple. Simplify your life and give Challenge Dairy’s new Salsa cream cheese a try and make dinner as fun as recess! Click here for the recipe


 
 

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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