Mexican Lasagna

Avatar for michelleto3boys
iVillage Member
Registered: 03-26-2003
Mexican Lasagna
Fri, 06-25-2004 - 9:40pm

1 pound extra lean ground beef or turkey breast


1/2 large onion, chopped


1 large clove garlic


1 1/2 cups low~fat cottage cheese


1 cup fat~free sour cream


1 jar (4 ounces) chopped green chili peppers


1/2 cups chopped cilantro (optional)


2 teaspoons ground cumin


1/8 teaspoon salt


2 1/2 cups salsa


4 whole wheat tortillas (6: in diameter), halved


1 1/4 cup (5 ounces) shredded, reduced~fat Monterey Jack cheeses


Preheat the oven to 350F


Coat a 13"x9" baking dish with cooking spray


Coat a large nonstick skillet with cooking spray, and place over medium heat. Add the ground beef or turkey and cook, turning several times, for 5 minutes or until no longer pink.


Remove the ground beef or turkey to a medium bowl. wipe the skillet with a paper towel. Coat the skillet with cooking spray. Place over medium heat.  Add the onion and garlic. Cover and cook, stirring occasionally, for 7 ~ 8 minutes or until lightly browned. Add to the ground beef or turkey in the bowl.


In another medium bowl, combine the cottage cheese, sour cream, peppers, cilantro, cumin and salt.


Spread 1 cup of the salsa across the bottom of the baking dish.  Arrange half of the tortillas evenly over the salsa.  Spread half of the cheese over the tortillas. Top with half of the ground beef or turkey mixture. Top with 1 cup of the remaining salsa and 1/2 cup of the cheese. Repeat the layer sequence with t remaining tortillas, cheese and ground beef or turkey mixture. Sprinkle with the remaining salsa and 1/4 cup of the cheese.


Bake for 30 minutes, or until heated through. Loosely cover with foil if the cheese browns to quickly.


*To freeze assemble and then freeze at that point. Then when ready to serve defrost and then bake in the over.