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 min
  • Total Time 1 hr 35 min
  • Servings 8

Ingredients

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
570
(
Calories from Fat
270),
% Daily Value
Total Fat
30g
30%
(Saturated Fat
15g,
15%
Trans Fat
1g
1%
),
Cholesterol
145mg
145%;
Sodium
1520mg
1520%;
Total Carbohydrate
36g
36%
(Dietary Fiber
2g
2%
  Sugars
6g
6%
),
Protein
38g
38%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
10%;
Calcium
45%;
Iron
20%;
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.