Mexi-Corn Lasagna
Yield
6 servingsPrep
15 minCook
40 minReady
55 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef
|
|
| 17 | ounces |
corn kernels, canned
canned, drained |
|
| 15 | ounces |
tomato sauce
|
|
| 1 | cup |
picante sauce
|
* |
| 1 | tablespoon |
chili powder
|
|
| 1 ½ | teaspoons |
cumin
ground |
|
| 16 | ounces |
cottage cheese (low-fat 1%)
|
|
| 2 | large |
eggs
slightly beaten |
|
| ¼ | cup |
Parmesan cheese
grated |
|
| 1 | teaspoon |
oregano
crushed |
|
| ½ | teaspoon |
garlic salt
|
|
| 12 | each |
corn tortillas (6-inch)
|
*
|
| 1 | cup |
cheddar cheese
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef
|
|
| 491.3 | ml/g |
corn kernels, canned
canned, drained |
|
| 433.5 | ml/g |
tomato sauce
|
|
| 237 | ml |
picante sauce
|
* |
| 15 | ml |
chili powder
|
|
| 7.5 | ml |
cumin
ground |
|
| 462.4 | ml/g |
cottage cheese (low-fat 1%)
|
|
| 2 | large |
eggs
slightly beaten |
|
| 59 | ml |
Parmesan cheese
grated |
|
| 5 | ml |
oregano
crushed |
|
| 2.5 | ml |
garlic salt
|
|
| 12 | each |
corn tortillas (6-inch)
|
*
|
| 237 | ml |
cheddar cheese
|
*
|
Directions
Brown meat; drain.
Add corn, tomato sauce, picante sauce, chili powder and cumin.
Simmer, stirring frequently, 5 minutes.
Combine cottage cheese, eggs, Parmesan cheese, oregano and garlic salt; mix well.
Arrange 6 tortillas on bottom and up sides of a lightly greased 9x13x2-inch baking dish , overlapping as necessary.
Top with ½ the meat mixture.
Spoon cheese mixture over meat.
Arrange remaining tortillas over cheese, overlapping as necessary.
Top with remaining mixture.
Bake in preheated oven at 375℉ (190℃) about 30 minutes, or until hot and bubbly.
Remove from oven; sprinkle with cheese.
Let stand 10 minutes before serving with additional picante sauce.
