• Cooking Time: 30 minutes
  • Servings: 4 +
  • Preparation Time: 20 minutes


So my nephew came in one night and asked if we could have lasagna for supper. Great idea, except that I had no ricotta, no marinara, no mozzarella, and only 7...yes, you heard me right, s-e-v-e-n lasagna noodles. Not one to deny my darling boy his hearts desire, I started rummaging around for foodstuffs I could morph into a reasonable facsimile of lasagna. Here's what I ended up with, and it was so delicious, I'm making it this way from now on! It makes the perfect amount for 3 or 4 people, or 2 with leftovers...unless you're feeding a male teen!


  • 7 lasagna noodles, broken in half cross-wise
  • 1 jar Salsa (hot, medium or mild; your choice)
  • 1 pound (+/-) 80-85% ground beef (most packages have more like 1.25 pounds)
  • 1/4 cup chopped onion
  • salt and pepper to taste
  • 1 teaspoon Italian or Mexican seasoning blend
  • 1 6-8 oz container of soft cream cheese with chives
  • 2 cups shredded Mexican cheese-blend
  • 1/2 cup finely crushed tortilla chips


  • In a pot of salted, boiling water, cook the halved noodles until done, per package directions. Drain and set aside to cool.
  • In a sauté pan, heat a small amount of cooking oil and add onions and ground beef, breaking meat into small crumbles.
  • Cook until beef is no longer pink, and onions are translucent. Add Italian seasoning blend, salt and pepper to taste.
  • Turn off heat and empty the container of cream cheese with chives into the cooked meat, stirring to coat meat and encourage melting. Set aside.
  • Lightly spray a 1-1/2 qt. rectangular casserole with vegetable cooking spray.
  • Spoon a scant amount of salsa into the bottom of the casserole, and spread around to cover surface.
  • Lay 4 cooked noodles to cover sauce; overlapping slightly.
  • Spoon half of the meat mixture over the noodles, spreading evenly.
  • Sprinkle with some of the Mexican cheese blend.
  • Cover with 4 more noodles, and top with half of remaining salsa, remaining meat and cheese.
  • Place 4 more noodles on top.
  • Spread remaining salsa on top of noodles, and cover with cheese.
  • Finish by covering the casserole with a coating of the crushed tortilla chips.
  • Bake in a 400F pre-heated oven for 30 minutes, until casserole is bubbling, and top is lightly browned.
  • If necessary, cover with foil during last 10 minutes of cooking, if casserole browns too quickly.
  • Allow to cool 10 minutes before cutting to serve.

Categories: Casserole  Pasta 

Author Credit: Me!

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