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Mexican Lasagna Recipe

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This recipe for Mexican Lasagna is from Schroeder Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T. veg. oil
1 c. chopped onion
1 tsp. minced garlic
4 c. chicken (cooked and cubed)
3 cans enchilada sauce (10 oz. each)
1 carton (15 oz.) ricotta cheese
1/2 c. minced cilantro
12 no cook lasagna noodles
4 c. (16 oz.) shredded Mexican cheese
Directions:
Directions:
Cook veg. oil, onion and garlic over medium heat until tender in a large skillet. Mix in chicken and enchilada sauce and simmer. Combine in a small bowl eggs, ricotta cheese and cilantro and set aside. Spread 3/4 c. of chicken mixture in a greased 9 x 13 dish, layer with 3 noodles, 2/3 c. ricotta mixture, 3/4 c. chicken mixture, and 1 c. shredded cheese. Repeat layers twice. Cover and bake at 375 degrees for 30 minutes, then uncover and bake for an additional 10-15 minutes. Let stand for 10 minutes before serving.

 

 

 

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