Beef Enchilada Lasagna

Name: Beef Enchilada Lasagna
Ingredients: 1 1/2 lbs extra lean ground beef; 1 small onion, finely chopped; 1 (4 ounce) can green chilies, chopped; 1 carrot, grated (1/2 cup (or more); 1 (10 ounce) can cheddar cheese soup; 1 cup chunky salsa (as hot as you like it!); 1/2 cup low-fat cheddar cheese, grated; 1/2 cup part-skim mozzarella cheese, grated; 12 no-boil lasagna noodles; 1 1/3 cups water (or milk); 1/2 cup low-fat cheddar cheese, grated; 1/2 cup part-skim mozzarella cheese, grated

12 ingredients

8 steps

Ingredients

1 1/2 lbs extra lean ground beef
1 small onion, finely chopped
1 (4 ounce) can green chilies, chopped
1 carrot, grated (1/2 cup (or more)
1 (10 ounce) can cheddar cheese soup
1 cup chunky salsa (as hot as you like it!)
1/2 cup low-fat cheddar cheese, grated
1/2 cup part-skim mozzarella cheese, grated
12 no-boil lasagna noodles
1 1/3 cups water (or milk)
1/2 cup low-fat cheddar cheese, grated
1/2 cup part-skim mozzarella cheese, grated

Directions

1

Preheat oven to 350°F.
2

Brown meat in a large nonstick frying pan or wok, at medium high. Stir until meat is no longer pink.
3

Add onions and saute for 3 minutes, until translucent.
4

Add chilies, carrot, soup, salsa and first 1/2 cups of cheddar and mozzarella cheeses to cooked meat. Stir until well mixed and just barely heated.
5

Layer in a rectangular lasagna or cake pan in this order:.
6

1/3 dry noodles and 1/3 sauce. Do this 2 more times.
7

Drizzle water all over and top with last of grated cheeses.
8

Cover tightly with foil and bake in hot oven. Cook for 50 minutes. Let stand for 10 minutes before serving.