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Texas-Style Lasagna Recipe
Texas-Style Lasagna Recipe photo by Taste of Home

Texas-Style Lasagna Recipe

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With its spicy flavor, this dish is a real crowd-pleaser. It goes great with side servings of picante sauce, guacamole and tortilla chips.— Effie Gish, Fort Worth, Texas
TOTAL TIME: Prep: 40 min. Bake: 30 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 40 min. Bake: 30 min. + standing
MAKES: 12 servings


  • 1-1/2 pounds ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 1 teaspoon seasoned salt
  • 1 package (1-1/4 ounces) taco seasoning
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (15 ounces) tomato sauce
  • 1 can (4 ounces) chopped green chilies
  • 2 cups (16 ounces) 4% cottage cheese
  • 2 eggs, lightly beaten
  • 12 corn tortillas (6 inches), torn
  • 3-1/2 to 4 cups shredded Monterey Jack cheese
  • Optional toppings: crushed tortilla chips, salsa and cubed avocado

Nutritional Facts

1 serving (1 piece) equals 349 calories, 18 g fat (10 g saturated fat), 101 mg cholesterol, 1,041 mg sodium, 20 g carbohydrate, 2 g fiber, 26 g protein.


  1. In a large skillet, cook beef over medium heat until no longer pink; drain. Add the seasoned salt, taco seasoning mix, tomatoes, tomato sauce and chilies. Reduce heat, simmer, uncovered, for 15-20 minutes. In a small bowl, combine cottage cheese and eggs.
  2. In a greased 13-in. x 9-in. baking dish, layer half of the meat sauce, half of the tortillas, half the cottage cheese mixture and half of the Monterey Jack cheese. Repeat layers.
  3. Bake, uncovered, at 350° for 30 minutes or until bubbly. Let stand 10 minutes before serving. Garnish with toppings if desired.
  4. Serve immediately or before baking, cover and freeze casserole for up to 3 months.
  5. To use frozen lasagna: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake according to directions. Yield: 12 servings.
Originally published as Texas-Style Lasagna in Country October/November 1994, p49

Nutritional Facts

1 serving (1 piece) equals 349 calories, 18 g fat (10 g saturated fat), 101 mg cholesterol, 1,041 mg sodium, 20 g carbohydrate, 2 g fiber, 26 g protein.

Medium-Bodied Red Wine

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

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Reviewed Jun. 27, 2012

"I was skeptical about this recipe and a bit confused about how much to tear the tortillas, but I was very surprised by how great it blended together when it baked. I substituted chopped green peppers for the chilis and added extra red pepper, cilantro, and chili powder. It was even better warmed up the second day!"

Reviewed Jun. 18, 2011

"This has become one of my favorite recipes to make ever- for company and just for the family! I use flour tortillas instead of corn, and I use ricotta cheese instead of cottage. But other than that I make this recipe exactly as it is written. LOVE IT. :)"

Reviewed Feb. 10, 2011

"So easy and tasty. My husband and I really liked it, but my son-in-law didn't. I think he would have liked it better if I hadn't told him that it was Texas "lasagna." He probably expected lasagna noodles."

Reviewed Dec. 21, 2010

"This was almost better then regular lasagna - I had doubts, but it was amazing and I can't wait to make it again!"

Reviewed Dec. 15, 2010

"made this recipe on a whim...loved, loved it. Easy to make (and I don't like cooking). Recipe was very filling and flavorful."

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