Mexi-Corn Lasagna

Italian meets Tex-Mex in this layered casserole that swaps lasagna noodles for corn tortillas and ricotta for a cottage cheese and Parmesan blend. Seasoned ground beef simmered with corn, tomato sauce, picante sauce, chili powder, and cumin fills the layers with bold Southwestern flavor.

The assembly follows classic lasagna logic: tortillas on the bottom and sides, meat mixture, cheese mixture, more tortillas, more meat, then cheddar on top. Thirty minutes in the oven melts everything together into a bubbly, cheesy bake that cuts into clean squares after a 10-minute rest.

The cottage cheese layer is the surprise. Mixed with eggs, Parmesan, oregano, and garlic salt, it bakes into a creamy, tangy layer that contrasts the spicy meat.

Chef Tips

• Overlap the tortillas when lining the dish. Gaps mean the filling leaks through and the layers don’t hold.
• Drain the browned beef well. Excess grease makes the casserole greasy and prevents the layers from setting.
• Let it rest the full 10 minutes before cutting. This is a must for clean slices instead of a sloppy scoop.
• Serve with extra picante sauce on the side. The baked version mellows during cooking, so fresh sauce at the table brings back the heat.

Variations

• Use ground turkey or chicken for a lighter version.
• Add a can of drained black beans to the meat mixture for extra fiber and protein.
• Layer in sliced jalapenos for more heat, or diced green chiles for a milder, smokier flavor.