Mexican Lasagna
Source of Recipe
Sugar Buster! Quick and Easy
List of Ingredients
1 pound ground pork
1 small yellow onion, chopped
1 large garlic clove, chopped
One 10-ounce can ROTEL diced tomatoes with chilies, drained
1/2 tablespoon chili powder
1 cup part-skim ricotta cheese
1 large egg, beaten
2 tablespoons chopped fresh cilantro
Three 9-inch whole-wheat tortillas
3/4 cup shredded mozzarella cheese (or try Monterrey Jack
cheese, shredded)
Recipe
Preheat oven to 400 degrees.
Preheat a large nonstick skillet over high heat.
Add the meat, onion, and garlic.
Stirring meat with a fork, cook until the meat is crumbly
and no longer pink, 2 to 3 minutes.
Reduce the heat to medium. Add the tomatoes and chili powder
and cook until thickened, about 2 minutes.
Meanwhile, mix together the ricotta cheese, egg, and
cilantro in a bowl.
Place a tortilla in the bottom of a 9-inch round glass pie
plate
Spread the meat mixture over the tortilla.
Add a second tortilla and spread the ricotta mixture on top.
Add the third tortilla, cover with aluminum foil, and bake
for
15 minutes.
Remove the foil, scatter with the mozzarella cheese, and
bake until the cheese has melted and the tortilla is lightly
browned, about 5 minutes. Serves 4.
As a substitute for the rotel tomatoes with chilies, try no
sugar added tomatoes and a 6 oz can of Ortega chopped green
chilies.
Ground beef may be substituted for the sausage.
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