Beef / Pork

Enchilada Lasagna (Enchi-sagna) takes 30 minutes to prepare.

Enchilada Lasagna (Enchi-sagna) takes 45 minutes to cook.

Enchilada Lasagna (Enchi-sagna) makes 8 servings.

The ingredients for Enchilada Lasagna (Enchi-sagna) are:

5 serving minced beef (beef steak mince) 100g (by SL1MJ1M)
1 cup, chopped Onions, raw
300 grams Mushrooms, fresh
400 gram(s) pasta sauce, Raguletto (by CCINAUS)
2 tbsp mexican spices: cumin, salt, pepper, oregano, smoked paprika
2 clove Garlic
1 tbsp Olive Oil
8 serving mountain flat bread
1.5 cup (not packed) Cottage Cheese, 2% Milkfat
4 tbsp Salsa - Tostitos All Natural Chunky Salsa (medium)
50 gram(s) Cheddar Cheese, Old - Kraft Cracker Barrel

Here is how you make Enchilada Lasagna (Enchi-sagna):

Put the oil in a heavy based frying pan. Wipe the oil with paper towel to spread it around evenly without over-greasing it.Sautee onion and garlic in olive oil, browning the mince.Add raguletto with mexican spices suggested above.Cook for approx. 20 mins until fragrant and not too liquid.Layer filling and mountain bread in a rectangular dish. Finish with a piece of bread.Topping:Mix cream cheese and salsa, spread evenly on the Lasagna. Top with cracker barrel, or any strong cheddar you enjoy.Bake for a min 30 at 180C (375 F) - up to an hour at 160C, 350F depending on your timeframe.Let sit for a few minutes so that it is easier to cut. Enjoy with salad and polenta. Yum!Serving Size: A healthy squareNumber of Servings: 8Recipe submitted by SparkPeople user SAMKING13.

The nutritional information for Enchilada Lasagna (Enchi-sagna) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 310.6

• Total Fat: 12.1 g
• Cholesterol: 10.6 mg
• Sodium: 408.4 mg
• Total Carbs: 9.7 g
• Dietary Fiber: 1.1 g
• Protein: 26.3 g