Enchilasagna

21 PORTIONS

Whip up this Mexican spin on an Italian classic with our speed scratch lasagna rollups.

2 m/ma
1 oz eq grain
½ cup veg

Nutrtion Facts Per Serving*

Calories 270
Total Fat 7g
Saturated Fat 3.5g
Sodium 630mg

*This is an approximation of the final nutritional data and will vary based on the actual products you choose to use in the recipe

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INGREDIENTS

INGREDIENT MEASURE
808WG Lasagna Rollup 21 pieces
Enchilada sauce combined with marinara sauce, divided 3 cups & 3 cups
Black beans 2 cups
Cheddar cheese, shredded 1 ¼ cup
Scallions, thinly sliced ½ cup

PREPARATION

1. Keep lasagna frozen until ready to cook
2. Spray a standard size hotel pan with non-stick spray
3. Mix 3 cups of enchilada sauce with 3 cups marinara sauce
4. Spread 3 cups of sauce mixture evenly across bottom of hotel pan
5. Shingle lasagna in the pan 3 x 7
6. Portion black beans on top of shingled lasagna
7. Cover with remaining 3 cups of sauce mixture
8. Top with cheddar cheese
9. Cover with aluminum foil
10. Bake at 350oF for 40 minutes or until reaching a minimum internal temperature of 165oF for at least 15 seconds in the coldest spot
11. Cooking equipment, equipment settings, and kitchen conditions will vary so cooking time may need adjusting. Cook all food thoroughly to 165oF
12. Carefully remove from oven and discard foil
13. Garnish with thinly sliced scallions

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