Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

This is so good. I got this from a woman's world magazine and I made it for superbowl last year and it got a standing ovation!!!

Ingredients Nutrition


  1. Cook noodles according to pkg directions, drain.
  2. Preheat oven to 350.
  3. Crumble beef into nonstick skillet.
  4. Add onion, gr pepper, 1/2 tsp cumin, 1/2 tsp chili pwdr, 1/2 tsp salt & pepper.
  5. Cook, stirring until beef is browned; drain
  6. Stir in 3/4 cup enchilada sauce; remove from heat
  7. In bowl lightly beat egg.
  8. Stir in ricotta, 1/2 cup shredded cheese, remaining cumin, chili pwdr and salt.
  9. Spread 1/2 cup enchilada sauce in 13X9 baking dish.
  10. Arrange 3 noodles over sauce.
  11. Spread with cheese mixture.
  12. Top with 3 noodles.
  13. Spread with beef mixture.
  14. Top with remaining noodles.
  15. Spread with remaining enchilada sauce.
  16. Cover with foil, bake 45 minutes.
  17. Remove foil.
  18. Sprinkle with remaining shredded cheese.
  19. Bake uncovered until cheese is melted and sauce is bubbly about 10-15 minutes
  20. Let stand 10 minutes before serving.
  21. To Freeze: Flash freeze uncooked, wrap and label.
  22. To Reheat: Defrost overnight, and cook per directions.
Most Helpful

We didn't really care for this. It should of been hotter when you see what kind of ingredients where in it. I won't be making this again.

Chef Nonie39 February 01, 2009

This was pretty good-nice change from regular lasagna :-)

LUVMY2BOYS September 11, 2007

We thought this was good. Just a little different. Thanks for posting.

gwynn May 25, 2007