thesoupfairy: (chopping)
Enchilada Lasagna

This was a huge hit! We mixed up a batch of guacamole to serve on the side. You can use ricotta instead of the cottage cheese if you like. It's my preference, but a couple of my family members have a strong dislike for ricotta.

Prep: 5 minutes
Cook: about 1 hour
Servings: 8-10

  • 32 ounces small-curd cottage cheese

  • 1 pound sausage (I used turkey breakfast sausage because I had it on hand. Chorizo would be great.)

  • 2-4 jalapeños, stems and seeds removed, diced

  • 1 cup frozen corn, thawed

  • 1 pound cooked diced or shredded chicken

  • 2 large eggs

  • 1 pound Monterey Jack cheese, grated

  • 3-4 (10 oz) cans enchilada sauce

  • 12 uncooked lasagna noodles


Empty container of cottage cheese into a strainer. Rinse with cool water and allow to drain.

Meanwhile, brown sausage in large skillet. Add jalapeños just before sausage is done and continue cooking until sausage has no remaining pink. Add corn and chicken to the skillet and stir to combine. Continue stirring occasionally over medium heat until heated through.

Combine eggs and drained cottage cheese in food processor. Pulse. Curds should be broken up and eggs should be mixed well with cheese.

Preheat oven to 375°F.

Begin layering:
  1. Spread 1 cup enchilada sauce over bottom of 9" x 13" casserole dish.

  2. Place 4 lasagna noodles on top of sauce.

  3. Spread one-third of cottage cheese mixture on top of noodles.

  4. Spread one-half of meat mixture on top of cottage cheese mixture.

  5. Top with 1 cup grated Monterey Jack cheese.

  6. Pour 1 cup enchilada sauce over cheese.

  7. Top with 4 lasagna noodles.

  8. Spread half of remaining cottage cheese mixture on top of noodles.

  9. Top with remaining meat mixture.

  10. Add half of remaining grated cheese.

  11. Pour remaining sauce over cheese.

  12. Place last 4 lasagna noodles on top of sauce.

  13. Spread remaining cottage cheese mixture on top of noodles.

  14. Top with remaining Monterey Jack.

Bake 50-60 minutes. Remove from oven and let stand 10-15 minutes before cutting.
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The Soup Fairy

October 2012

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