Ingredients
1 1/2
lb ground beef (at least 80% lean)
1
medium onion, chopped (1/2 cup)
3
cloves garlic, chopped
2
cans (10 oz each) Old El Paso™ enchilada sauce
2
teaspoons ground cumin
1
teaspoon salt
1
egg, beaten
1 1/2
cups cottage cheese
1
can (4.5 oz) Old El Paso™ Chopped Green Chiles
12
no-boil lasagna noodles
4
cups shredded Mexican cheese blend (16 oz)
1
can (14.5 oz) Muir Glen™ organic diced tomatoes, drained
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 12-inch nonstick skillet, cook beef, onion and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in 1 can of enchilada sauce, the cumin and salt; set aside. In small bowl, mix egg, cottage cheese and chiles; set aside.
Using remaining can of enchilada sauce, ladle 1/3 cup of the sauce into baking dish. Top with 4 noodles, half of the beef mixture (about 1 3/4 cups), half of the cottage cheese mixture (about 1 cup) and 1 cup of the shredded cheese. Repeat layers. Top with remaining 4 noodles. Pour remaining enchilada sauce over noodles. Spoon tomatoes over sauce.
Cover; bake 45 minutes. Uncover; sprinkle with remaining 2 cups shredded cheese. Bake 10 to 15 minutes longer or until edges are bubbly. Let stand 10 minutes before cutting.
