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Southwestern Lasagna Recipe

Southwestern Lasagna Recipe photo by Taste of Home

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I first tasted this lasagna at a church potluck more than 20 years ago. I asked for the recipe and have made it many times since. It's one of our favorites.

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Southwestern Lasagna Recipe

Prep: 40 min. Bake: 30 min.

Yield: 6-8 Servings

40 30 70

Ingredients

1-1/2 pounds ground beef
1 medium onion, chopped
1 can (15 ounces) enchilada sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (2-1/4 ounces) sliced ripe olives, drained
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 cup 4% cottage cheese
1 egg
1/2 pound Monterey Jack cheese, thinly sliced
8 corn tortillas (8 inches), halved
1/2 cup shredded cheddar cheese

Directions

In a large skillet, brown beef and onion until meat is no longer pink; drain. Stir in the enchilada sauce, tomatoes, olives, salt, garlic powder and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
In a small bowl, combine cottage cheese and egg; set aside. Spread one-third of the meat sauce in a greased 13-in. x 9-in. baking dish. Top with half the Monterey Jack cheese, half the cottage cheese mixture and half the tortillas. Repeat layers, ending with meat sauce. Sprinkle with cheddar cheese.
Cover and bake at 350° for 20 minutes. Uncover and bake 10 minutes longer or until bubbly and cheese is melted. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 piece) equals 418 calories, 23 g fat (11 g saturated fat), 112 mg cholesterol, 970 mg sodium, 23 g carbohydrate, 4 g fiber, 30 g protein.

Originally published as Southwestern Lasagna in Country Extra July 1997, p49

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Southwestern Lasagna

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(1-1) of 1 reviews

Reviewed on Jun. 06, 2011 by mrscornine

Followed recipe exactly, except used 2lb of hamburger (that is how we have it packaged when we have beef processed.) My husband and 9 yr old daughter loved it. New favorite in our home.