Southwestern Lasagna Recipe

5 2 5
Southwestern Lasagna Recipe
Southwestern Lasagna Recipe photo by Taste of Home
Publisher Photo

Southwestern Lasagna Recipe

Read Reviews
5 2 5
Publisher Photo
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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 40 min. Bake: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 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 small-curd 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; drain. Stir in 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 minutes longer. Yield: 6-8 servings.
Originally published as Southwestern Lasagna in Country Extra July 1997, p49

Nutritional Facts

1 piece: 418 calories, 23g fat (11g saturated fat), 112mg cholesterol, 970mg sodium, 23g carbohydrate (6g sugars, 4g fiber), 30g protein.

  • 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 small-curd cottage cheese
  • 1 egg
  • 1/2 pound Monterey Jack cheese, thinly sliced
  • 8 corn tortillas (8 inches), halved
  • 1/2 cup shredded cheddar cheese
  1. In a large skillet, brown beef and onion; drain. Stir in 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 minutes longer. Yield: 6-8 servings.
Originally published as Southwestern Lasagna in Country Extra July 1997, p49

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSouthwestern Lasagna

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
AnnetteChr User ID: 7289808 19471
Reviewed Sep. 5, 2013

"My family loves this and is always begging me to make it again."

MY REVIEW
mrscornine User ID: 5651061 42482
Reviewed Jun. 6, 2011

"Followed recipe exactly, except used 2lb of hamburger (that is how we have it packaged when we have beef processed.) My husband and 9 yr old daughter loved it. New favorite in our home."

Loading Image