Southwest Sausage Lasagna

5 Reviews

Prep: 20 min
Cook: 25 min
Ready In: 45 min

“Try a new twist on lasagna with this mildly spiced version made with enchilada sauce and corn tortillas instead of the usual lasagna noodles. Plus, it takes about half the time.” - by Bob Evans®

Ingredients

1 pound Bob Evans® Zesty Hot Sausage Roll
2 (10 ounce) cans enchilada sauce
18 corn tortillas
1 (4 ounce) can chopped green chilies
1 (8 ounce) container sour cream
1 pound Mexican-style shredded cheese

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Metric US

Original recipe yields 6 servings

Directions

Preheat oven to 375 degrees F. Crumble and cook sausage in medium skillet until brown.
Pour 1/2 can enchilada sauce into greased 9 x 13 inch baking dish. Lay 6 tortillas to cover bottom of pan. Cover with 1/2 can of sauce. Top with 1/2 of sausage and all of green chilies. Spread sour cream on top. Sprinkle with 1/3 of cheese. Add another layer of 6 enchiladas. Top with 1/2 can of sauce, rest of sausage and 1/3 of cheese. Top with remaining 6 tortillas, sauce and cheese.
Cover with foil. Bake 20 minutes. Uncover and bake an additional 5 minutes until cheese is lightly browned.

Nutrition

Amount Per Serving (6 total)

Calories
838 cal
42%

Fat
56.7 g
87%

Carbs
46.1 g
15%

Based on a 2,000 calorie diet

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Reviews (5)

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lorrie

Nov. 3, 2006

"UPDATE! THIS RECIPE HAS BEEN THE REQUEST EVERYWHERE I GO. I DID ADD SOUR CREAM AND 1/2 A CAN OF ENCHILADA SAUCE. THERE IS A GREEN ENCHILADA SAUCE ALSO, BUT I LIKED THE ORIGINAL RED ENCHILADA SAUCE BET..." See moreTER."

lorrie davis

Dec. 14, 2005

"This was a great recipe. My family loved it and asked me to cook it again. Next time, I will add more sourcream, meat, and less tortillas. I thought it was a little dry. You have to make sure you grou..." See morend the sausage really good too."

foodie7

Jul. 10, 2009

"This was really pretty good. It was very easy and quick to make! I added more sour cream and sauce like the others did, but I also added layers of spicy refried beans. I think next time I would add..." See more onion, peppers, olives...give it a little more substance!"

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