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Texas-Style Lasagna Recipe

Texas-Style Lasagna Recipe

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 YIELD:12 servings


  • 1-1/2 pounds ground beef
  • 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 large 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


  • 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 13x9-in. baking dish, layer half of each of the following: meat sauce, tortillas, cottage cheese mixture and 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. Freeze Option: Before baking, cover and freeze lasagna up to 3 months. Thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake as directed, increasing time as necessary for a thermometer to read 160°. Yield: 12 servings.

Nutritional Facts

1 piece: 349 calories, 18g fat (10g saturated fat), 101mg cholesterol, 1041mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 26g protein.

Reviews for Texas-Style Lasagna

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Queenlalisa User ID: 15400 252507
Reviewed Aug. 11, 2016

"This was my kinda recipe. Easy and super de duper delicious! My husband wasn't crazy about the cottage cheese, but I thought it was wonderful in it. The leftovers were just as yummy!"

poppadude User ID: 8368591 233029
Reviewed Sep. 16, 2015

"EX!!!!! This is very tasty recipe also very easy to make...Will make this often with no changes... Thank you for a great recipe...."

Northwest cook User ID: 5745724 227082
Reviewed May. 28, 2015

"I thought this was very good and easy to make. I did make two changes but they weren't big changes, so I will still give this recipe 5 stars. I didn't have Monterey Jack cheese so I used up the shredded cheeses I had, which were 1 cup medium cheddar, 2 cups Mozzarella, and 1 cup spicy Habanero cheese. Since I like Monterey Jack that cheese would have been just as yummy. Also I added a layer of 1 can of refried beans. I liked this addition but again, the recipe would have been very good without it. I do think the recipe could have used more tortilla layers so next time I would add another 1 or 2 layers of tortillas. Also, layering it according to the directions would have the cottage cheese on top of the tortilla layer. I thought that would dry out the cottage cheese so I put the tortillas over the cottage cheese and then ended with a layer of shredded cheese."

Kcke2pen User ID: 8056965 225369
Reviewed Apr. 24, 2015

"The whole family loved this one! I am having to learn to cook for two since the kids are off to college. These same preppies asked me to submit this one for their school cookbook; wow! I love that I can use my 9 inch cake pans for it and freeze them for small dinners for my hubby and I, or give them to friends for get well or congrats gifts. I have used a variety of cheeses to change the flavors to suit my needs as well. And since I like mine cheesy, I sometimes will add extra with no problems. I have shared this with my Texas friends who love that they can add their own level of spice."

faith7025 User ID: 1149408 10017
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!"

joshandholli User ID: 6050594 23596
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. :)"

susnan User ID: 4129354 11555
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."

RysGirl99 User ID: 5593043 29054
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!"

divajoanna User ID: 5326726 21239
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."

ringling User ID: 1252334 11554
Reviewed Oct. 14, 2010

"It was even better two days later, loved it and I will make this again. Thanks for a great recipe Effie."

sjaobrien User ID: 4874460 12139
Reviewed Mar. 31, 2010

"We loved this recipe. It was very moist and flavorful! Even our 2-year old loved it and wanted seconds."

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