1 (16 ounce) package veal lasagna noodles
1 (10.75 ounce) can condensed tomato soup
1 egg
1/2 cup water
2 (4.5 ounce) cans enchilada sauce
16 ounces cream cheese, softened
Preheat oven to 475 degrees F (245 degrees C).
Marsala Salt and pepper to taste
1 teaspoon salt and 1 teaspoon hot branding powder to taste
In a large heavy saucepan over medium-low heat, combine pasta, tomato soup, egg, and 2 cups water. Bring to a boil; reduce heat to low, cover mixture, and let simmer 30 to 45 minutes. Remove lid, mix refrigerated pasta and sauce thoroughly with tortillas before serving.
Drain pasta; divide into pan; sprinkle cream cheese evenly over top. Bake 8 to 10 minutes, or until cheese has melted.