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Mexi-Corn Lasagna Recipe

Tortillas and a spicy meat sauce plus the corn make this lasagna out of the ordinary! I like to serve it with a salad and corn bread.

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12 Servings
Prep: 30 min. Bake: 40 min.

Ingredients

1 pound ground beef
2 cups fresh corn
1 can (15 ounces) tomato sauce
1 cup picante sauce
1 tablespoon chili powder
1-1/2 teaspoons ground cumin
10 flour tortillas (7 inch)
2 cups (16 ounces) 4% cottage cheese
2 eggs, lightly beaten
1/4 cup grated Parmesan cheese
1 teaspoon dried oregano
1/2 teaspoon garlic salt
1 cup (4 ounces) shredded cheddar cheese

Directions

In a skillet, brown ground beef. Drain Add corn, tomato sauce, picante sauce, chili powder and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
Place half of the tortillas in the bottom and up the sides of a greased 13-in. x 9-in. baking pan. Spoon meat mixture over tortillas. Combine cottage cheese, eggs, Parmesan, oregano and garlic salt; spread over meat mixture. Top with remaining tortillas. Cover with foil.
Bake at 375° for 30 minutes. Sprinkle with cheese; return to the oven for 10 minutes or until cheese is melted. Yield: 12 servings.

Lighter version: Mexi-Corn Lasagna

Nutrition Facts: 1 serving (1 cup) equals 330 calories, 13 g fat (6 g saturated fat), 80 mg cholesterol, 793 mg sodium, 32 g carbohydrate, 1 g fiber, 21 g protein.

Mexi-Corn Lasagna published in Bountiful Harvest Cookbook , p36