Mexican Lasagna

No cook lasagna noodles ease prep in this hearty entree
Mexican Lasagna
Mexican Lasagna

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup chopped onion

  • 1

    Tbsp. canola oil

  • 1

    garlic clove, minced

  • 4

    cups cubed cooked chicken

  • 3

    cans (10 oz each) enchilada sauce

  • 2

    eggs

  • 1

    carton (15 oz) ricotta cheese

  • 1/2

    cup minced fresh cilantro

  • 12

    no-cook lasagna noodles

  • 4

    cups (16 oz) shredded mexican cheese blend

Directions

In a large skillet, cook onion in oil over medium heat until tender. Add garlic; cook 1 minute longer. Stir in chicken and enchilada sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 5 mins. or until slightly thickened. Meanwhile, in a small bowl, combine the eggs, ricotta cheese and cilantro. Spread 3/4 cup chicken mixture into a greased 13x9 baking dish. Layer with three noodles, 2/3 cup ricotta mixture, 3/4 cup chicken mixture and 1 cup shredded cheese. Repeat layers twice. Top with remaining noodles, sauce and shredded cheese. Cover and bake at 375 for 30 mins. Uncover; bake 10-15 mins. longer or until bubbly. Let stand for 10 mins. before cutting.

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