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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 289.4
  • Total Fat: 12.9 g
  • Cholesterol: 89.0 mg
  • Sodium: 660.7 mg
  • Total Carbs: 20.3 g
  • Dietary Fiber: 1.4 g
  • Protein: 21.6 g

View full nutritional breakdown of Mexican Lasagna calories by ingredient
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Mexican Lasagna

Submitted by: A*L*P*

Introduction

A Delicious twist on an old favorite!! A Delicious twist on an old favorite!!
Number of Servings: 12

Ingredients

    1 c chopped onion
    1 t minced garlic
    1 T oil (canola)
    4 c cubed cooked chicken
    3 cans (10 oz each) Enchilada Sauce
    2 eggs
    1 carton (15 oz) part-skim ricotta cheese
    1/2 cup minced, fresh cilantro
    12 lasagna noodles, cooked (can use no-cook)
    2 c Shredded cheese (Mexican blend, preferred)

Directions

In a large skillet, cook onion and garlic in oil over med heat until tender. Stir in chicken and enchilada sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 5 min until slightly thickened. Meanwhile, in a small bowl, combine eggs, ricotta and cilantro. Spread 3/4 cup chicken mixture into a greased13x9 baking dish. Layer with 3 noodles, 2/3 c ricotta mixture, 3/4 c chicken mixture and cheese. Repeat layers twice. Top with remaining noodles, sauce and shredded cheese. Cover and bake at 375 for 30 min. Uncover and bake 10-15 min longer or until bubbly. Let stand for 10 min before cutting.

Number of Servings: 12

Recipe submitted by SparkPeople user A*L*P*.






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Member Ratings For This Recipe

  • Very different than any lasagna I've ever made. Good, filling meal. The whole family liked it. - 9/30/08

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