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Enchilada Lasagna

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Enchilada Lasagna
  • Prep 25 min
  • Total 1 hr 35 min
  • Servings 8
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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.
Updated Jul 25, 2011

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    For a smoother cheese layer, process cottage cheese in a food processor. Add egg and chiles and proceed as directed.
  • tip 2
    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

570 Calories, 30g Total Fat, 38g Protein, 36g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
570
Calories from Fat
270
Total Fat
30g
46%
Saturated Fat
15g
77%
Trans Fat
1g
Cholesterol
145mg
48%
Sodium
1520mg
63%
Potassium
330mg
9%
Total Carbohydrate
36g
12%
Dietary Fiber
2g
8%
Sugars
6g
Protein
38g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
10%
10%
Calcium
45%
45%
Iron
20%
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 Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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