Mexi Lasagna Recipe

Name: Mexi Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb. ground beef; 1 small box Ronco lasagna; 1 can Old El Paso enchilada sauce (mild); 1 can tomato sauce; 8 oz. shredded Mozzarella cheese; 1 c. Velveeta cheese, shredded; 1 small onion, chopped; 1 clove garlic, minced; 1 Tbsp. parsley flakes; 1 Tbsp. oil

Servings: persons

1 1/2 lb. ground beef
1 small box Ronco lasagna
1 can Old El Paso enchilada sauce (mild)
1 can tomato sauce
8 oz. shredded Mozzarella cheese
1 c. Velveeta cheese, shredded
1 small onion, chopped
1 clove garlic, minced
1 Tbsp. parsley flakes
1 Tbsp. oil

1
Cook lasagna in boiling water with 1 tablespoon olive or cooking oil, until tender (add strips, one at a time, to avoid sticking together).
2
Drain off hot water and cool with warm water to handle.
3
Saute onion; set aside.
4
Brown ground meat and drain off fat.
5
Add onion, tomato sauce and enchilada sauce.
6
Cook about 20 minutes.
7
If sauce is too thick, add a little water (1/2 to 1 cup).

892

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 lb. ground beef, 1 small box Ronco lasagna, 1 can Old El Paso enchilada sauce (mild), 1 can tomato sauce, and more.

Yes, Mexi Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexi Lasagna

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