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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Tortillas and a spicy meat sauce plus the corn make this lasagna out of the ordinary! I like to serve it with a salad and corn bread. Ingredients:
1 pound lean ground beef (90% lean) |
2 cups fresh or frozen corn |
2 cans (8 ounces each) no-salt-added tomato sauce |
1 cup picante sauce |
1 tablespoon chili powder |
1-1/2 teaspoons ground cumin |
10 flour tortillas (8 inches) |
2 cups (8 ounces) 1% cottage cheese |
1/2 cup egg substitute |
2 tablespoons grated parmesan cheese |
1 teaspoon dried oregano |
1/2 teaspoon garlic powder |
1 cup (4 ounces) shredded reduced-fat cheddar cheese |
Directions:
1. In a skillet, brown ground beef. Drain. Add corn, tomato sauce, picante sauce, chili powder and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Place half of the tortillas in the bottom and up the sides of a greased 13-in. x 9-in. baking pan. Spoon meat mixture over tortillas.
2. Combine the cottage cheese, egg substitute, Parmesan cheese, oregano and garlic powder; spread over meat mixture. Top with remaining tortillas. Cover with foil. Bake at 375° for 30 minutes. Sprinkle with cheese; return to the oven for 10 minutes or until cheese is melted. Yield: 12 servings.
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