Enchilada Lasagna

Enchilada Lasagna

Let typical Italian lasagna take a siesta, while this enchilada casserole turns a weekday dinner into a fiesta! Using convenient no-boil noodles adds to the ease of preparation.

Prep Time

25

Minutes

Total Time

1:35

Hr:Mins

Makes

8

servings

1 1/2
lb lean (at least 80%) ground beef
1
medium onion, chopped (1/2 cup)
3
cloves garlic, chopped
2
cans (10 oz each) Old El Paso® enchilada sauce
2
teaspoons ground cumin
1
teaspoon salt
1
egg, beaten
1 1/2
cups cottage cheese
1
can (4 oz) Old El Paso® whole green chiles, drained, chopped
12
no-boil lasagna noodles
4
cups shredded Mexican cheese blend (16 oz)
1
can (14.5 oz) Muir Glen® organic diced tomatoes, drained
  1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  2. In 12-inch nonstick skillet, cook beef, onion and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in 1 can of enchilada sauce, the cumin and salt; set aside. In small bowl, mix egg, cottage cheese and chiles; set aside.
  3. Using remaining can of enchilada sauce, ladle 1/3 cup of the sauce into baking dish. Top with 4 noodles, half of the beef mixture (about 1 3/4 cups), half of the cottage cheese mixture (about 1 cup) and 1 cup of the shredded cheese. Repeat layers. Top with remaining 4 noodles. Pour remaining enchilada sauce over noodles. Spoon tomatoes over sauce.
  4. Cover; bake 45 minutes. Uncover; sprinkle with remaining 2 cups shredded cheese. Bake 10 to 15 minutes longer or until edges are bubbly. Let stand 10 minutes before cutting.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
For a smoother cheese layer, process cottage cheese in a food processor. Add egg and chiles and proceed as directed.
Dry lasagna noodles can be used in place of no-boil noodles, but they need to be cooked and well drained before assembling the lasagna.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 570
    • (Calories from Fat 270),
  • Total Fat 30g
    • (Saturated Fat 15g,
    • Trans Fat 1g),
  • Cholesterol 145mg;
  • Sodium 1520mg;
  • Total Carbohydrate 36g
    • (Dietary Fiber 2g,
    • Sugars 6g),
  • Protein 38g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 2 1/2 Lean Meat;
    • 2 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.