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Southwestern Lasagna

TOTAL TIME: Prep: 40 min. Bake: 30 min. YIELD: 6-8 servings.
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.

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 4% cottage cheese
  • 1 large egg
  • 1/2 pound Monterey Jack cheese, thinly sliced
  • 8 corn tortillas (8 inches), halved
  • 1/2 cup shredded cheddar cheese

Directions

  • 1. In a large skillet, brown beef and onion until meat is no longer pink; drain. Stir in the enchilada sauce, tomatoes, olives, salt, garlic powder and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
  • 2. 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.
  • 3. Cover and bake at 350° for 20 minutes. Uncover and bake 10 minutes longer or until bubbly and cheese is melted.

Nutrition Facts

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

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