Cheesy & Creamy Mexican Lasagna

Cheesy creamy Mexican lasagna swaps lasagna noodles for crushed tortilla chips, which absorb the cottage cheese custard and bake into chewy, crisp-edged layers no pasta could replicate. This is the genius of the dish, and it cooks in 30 minutes total.

The cottage cheese custard is the structural backbone. Beaten eggs bind the cottage cheese, oregano, cumin, salt, and pepper into a creamy filling that sets during baking the way a quiche custard would.

Dehydrated onion and green pepper get rehydrated in butter and water in the microwave for 2 to 3 minutes, a quick shortcut that softens them into a tender vegetable layer. Drained canned green chilies stir in for the Tex-Mex heat.

Layer in this order: tortilla chips, half the cottage cheese mixture, half the onion-chili mixture, then a generous handful of shredded Monterey Jack and cheddar. Repeat. The double-layered cheese means every fork comes up cheesy.

Serve with salsa and a dollop of sour cream on each plate.

Kitchen Tips

• Crush the chips by hand, not in a food processor, you want flakes not powder.
• Use small curd cottage cheese, larger curds leave wet pockets in the finished casserole.
• Drain canned green chilies thoroughly, excess liquid will turn the casserole soggy.
• Let stand 5 minutes after baking before serving for cleaner cuts.

Variations

• Add a layer of browned ground beef for a heartier non-vegetarian version.
• Use jalapeno Monterey Jack for a spicier cheese profile.
• Top with sliced black olives and fresh cilantro for extra color and bite.