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Mexican Lasagne

Mexican Lasagne
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 lean ground beef (90% lean)
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    With Johnsonville Italian Sausage.

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  • 2 cups fresh or frozen corn
  • 2 cans (8 ounces each) no-salt-added tomato sauce
  • 1 cup picante sauce
  • 1 tablespoon chili powder
  • 1-1/2 teaspoons ground cumin
  • 10 flour tortillas (8 inches)
  • 2 cups (8 ounces) 1% cottage cheese
  • 1/2 cup egg substitute
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1 cup (4 ounces) shredded reduced-fat 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 the cottage cheese, egg substitute, Parmesan cheese, oregano
  • and garlic powder; 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
© Taste of Home 2013

2 of 2

Mexican Lasagne (continued)

Directions (continued)

  • cheese is melted. Yield: 12 servings.
Nutrition Facts: 1/12 recipe equals 294 calories, 8 g fat (0 saturated fat), 20 mg cholesterol, 635 mg sodium, 33 g carbohydrate, 1 g fiber, 22 g protein. Diabetic Exchanges: 2-1/2 lean meat, 1-1/2 starch, 1/2 fat.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013