Publisher Photo
Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 40 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 40 min.

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 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 cheese is melted. Yield: 12 servings.
Originally published as Mexi-Corn Lasagna in Taste of Home's Down-Home Diabetic Cookbook Annual 2000, p107

Nutritional Facts

1 cup: 294 calories, 8g fat (0 saturated fat), 20mg cholesterol, 635mg sodium, 33g carbohydrate (0 sugars, 1g fiber), 22g protein. Diabetic Exchanges: 2-1/2 lean meat, 1-1/2 starch, 1/2 fat.

  • 1 pound lean ground beef (90% lean)
  • 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
  1. 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.
  2. 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 cheese is melted. Yield: 12 servings.
Originally published as Mexi-Corn Lasagna in Taste of Home's Down-Home Diabetic Cookbook Annual 2000, p107

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