Mexican Lasagna in No Time

“This sounds really good and easy and I plan to make it real soon. Recipe came from Taste of Homes Simple and Delicious.”
1hr 5mins

Ingredients Nutrition

  • 1 cup onion, chopped
  • 1 teaspoon garlic, minced
  • 1 tablespoon vegetable oil
  • 4 cups cooked chicken, cubed
  • 3 (10 ounce) cans enchilada sauce
  • 2 eggs
  • 1 (15 ounce) carton ricotta cheese
  • 12 cup cilantro, minced
  • 12 no-boil lasagna noodles
  • 4 cups Mexican blend cheese, shredded


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

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