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    Low Fat Mexican Lasagna

    List of Ingredients

    • 1 pound very lean ground beef or 99% fat-free ground turkey
    • 1 medium onion, chopped
    • 2 cloves garlic, minced
    • 1 (14.5 ounce) can tomatoes, undrained and chopped
    • salt and pepper to taste
    • 1 (10 ounce) can enchilada sauce, divided
    • 2 cups (8 ounce) reduced-fat shredded Mexican blend cheese
    • 1 (16 ounce) can fat-free refried beans
    • 1 cup 1% low-fat cottage cheese
    • 1 egg, beaten
    • 1 to 2 tablespoons chopped fresh cilantro
    • 9 corn tortillas
    • sour cream
    • taco sauce and/or salsa


    1. Brown ground beef or turkey and drain. Add tomatoes, onions, garlic, salt, and half the enchilada sauce, season with salt and pepper. Bring to a boil; reduce heat and simmer 10-15 minutes, stirring occasionally. Stir in refried beans, set aside.

    2. Combine 1 cup cheese, cottage cheese, cilantro, and egg; stir well. Set aside.

    3. In a 9x7 baking dish. Layer 1/2 of the remaining enchilada sauce, 3 tortillas, 1/3 of the meat mixture, and 1/2 of the cottage cheese mixture. Then another 3 tortilla, remaining enchilada sauce, 1/3 meat mixture. On top of that, the remaining 3 tortillas, remaining cottage cheese mixture, remaining meat mixture. Top with remaining cheese.

    4. Cover with foil and bake at 350 degrees for 30 min. Remove foil and continue to bake for 5-10 min. or until bubbly. Let stand for 10 minutes before serving. Garnish with sour cream and taco sauce, if desired.




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