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Ingredients
- 2 tbsp. oil
- 1 med. onion, minced
- 2 cloves garlic
- 2 cans tomato soup
- 10 ounce. enchilada sauce (mild)
- 1 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoon chili pwdr
- 1 teaspoon grnd cumin
- 1 (8 ounce.) pkg. lasagna
Directions
- Add in oil to medium size pan. Saute/fry first 2 ingredients. Drain off oil. Add in tomato soup, enchilada sauce, salt, pepper, chili pwdr and cumin. Bring to a boil, then simmer 15-30 min.
- While simmering, prepare lasagna according to package directions. Prepare turkey or possibly chicken. Combine cottage cheese, Large eggs, parsley, green chili and set aside. Layer bottom of large baking dish with lasagna noodles; meat, sauce, filling, top with cheeses. Repeat for second layer. Bake at 350 degrees for 1 hour.
- NOTE: This is a great freezing dish. Freeze before cooking or possibly after. I use chicken breasts and just boil them till meat will separate from the bone. Using this method, this goes together very quickly.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1269g | |
| Calories 1636 | |
| Calories from Fat 312 | 19% |
| Total Fat 35.54g | 44% |
| Saturated Fat 3.87g | 15% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 9382mg | 391% |
| Potassium 2219mg | 63% |
| Total Carbs 290.19g | 77% |
| Dietary Fiber 23.5g | 78% |
| Sugars 79.11g | 53% |
| Protein 46.68g | 75% |
