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Mexi-Corn Lasagna

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.

12 ServingsPrep: 30 min. Bake: 40 min.

Ingredients

1 pound ground beef
XKick-up the flavor
With Johnsonville Italian Sausage.
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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

2 of 2

Mexi-Corn Lasagna (continued)

Directions (continued)

oven for 10 minutes or until cheese is melted. Yield: 12 servings.

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.