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Assemble this fun twist on lasagna for dinner, and your family will ask for it again and again. Instead of lasagna noodles, corn tortillas are layered between Mexican-style cheese and a Southwestern-style corn filling.
This recipe is:
Diabetic Friendly
Nutritional Facts 1 piece equals 291 calories, 11 g fat (6 g saturated fat), 25 mg cholesterol, 781 mg sodium, 38 g carbohydrate, 6 g fiber, 14 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1 fat.
Originally published as Meatless Mexican Lasagna in Taste of Home February/March 2008, p48
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Reviewed on Apr. 16, 2009 by bethherman
Really good meatless meal,I doubled the recipe. Used low fat sour cream instead of yogurt. Held together nicely. I also used whole wheat tortillas instead of corn tortillas. Will definitely make again!
Reviewed on Apr. 07, 2009 by hedgcoe
I didn't bother toasting tortillas and bought tostadas instead. The texture was perfect. I also added chicken. I will definitely make this again!
Reviewed on Sep. 17, 2008 by aprilsnyder
This was ok. I doubled the recipe and because I didn't have oregano, I used cilantro. I also used sour cream instead of yogurt. It had a nice flavor but the tortillas became quite soggy and didn't hold together at all. The serving ended up being a wad of lasagna on the plate. I have no idea how the picture looks so nice with the tortillas clearly in one piece. Maybe, like the other commenter, I should have toasted them first. If I make this again, I will probably just bake the mixture, top it with sour cream and shredded lettuce, and eat it with tortilla chips.
Reviewed on May. 15, 2008 by MoniMoni
This is super yummy! I did make a few modifications after we first tried it. I added only 1 tsp. of cumin and I also "toasted" my tortillas for a crunchy texture and used Sour Cream instead of yogurt...
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