Enchilada Lasagna from the Betty Crocker site!
- lb lean (at least 80%) ground beef
- medium onion, chopped (1/2 cup)
- cloves garlic, chopped
- cans (10 oz each) Old El Paso® enchilada sauce
- teaspoons ground cumin
- teaspoon salt
- egg, beaten
- 1 1/2
- cups cottage cheese
- can (4 oz) Old El Paso® whole green chiles, drained, chopped
- no-boil lasagna noodles
- cups shredded Mexican cheese blend (16 oz)
- can (14.5 oz) Muir Glen® organic diced tomatoes, drained
- 1Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- 2In 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.
- 3Using 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.
- 4Cover; 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.
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.