A typical lasagna that just requires a fraction of the time and work! I always make extra food so I have leftovers, but they seem to eat more the more I make! Serve alongside salad and garlic toast.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Additional Time: | 10 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 1 9×5-inch loaf |
Ingredients
- cooking spray
- 1 (12 ounce) can refrigerated buttermilk biscuit dough (such as Pillsbury® Grands™ Juniors)
- 3 tablespoons butter, melted
- 1 (8 ounce) package shredded pepper Jack cheese
- ¼ cup drained pickled diced jalapenos, or more to taste
- ½ teaspoon garlic powder
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×5-inch loaf pan with cooking spray.
- Cut each biscuit into quarters and dip half into the melted butter. Place in the prepared pan. Top with 1/2 of the pepper Jack cheese, 2 tablespoons jalapenos, and 1/4 teaspoon garlic powder. Dip the remaining biscuit pieces in butter and place in the pan; top with remaining cheese, jalapenos, and garlic powder.
- Bake in the preheated oven until golden brown, 35 to 40 minutes.
- Cool in the pan for 10 minutes. Run a knife around the edge to loosen; remove from the pan. Serve warm.
Nutrition Facts
| Calories | 289 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 42 mg |
| Dietary Fiber | 0 g |
| Protein | 9 g |
| Saturated Fat | 9 g |
| Sodium | 700 mg |
| Sugars | 3 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Simple and easy. Next time I may add a bit more cheese. Thanks for the recipe.