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Southwestern Lasagna

Southwestern Lasagna
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.
6-8 ServingsPrep: 40 min. Bake: 30 min.

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
© Taste of Home 2013

2 of 2

Southwestern Lasagna (continued)

Directions (continued)

  • minutes longer or until bubbly and cheese is melted. Yield: 6-8
  • servings.
Nutrition 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.
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