Mexican Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 c chopped onion1 t minced garlic1 T oil (canola)4 c cubed cooked chicken3 cans (10 oz each) Enchilada Sauce2 eggs1 carton (15 oz) part-skim ricotta cheese1/2 cup minced, fresh cilantro12 lasagna noodles, cooked (can use no-cook)2 c Shredded cheese (Mexican blend, preferred)
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*.
Number of Servings: 12
Recipe submitted by SparkPeople user A*L*P*.
Nutritional Info 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
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