Monday, March 22, 2010

Crispy Southwestern Lasagna

If you like mexican food and lasagna, but don't like all the calories associated with those foods, then this dish is a great alternative. It's a great combination of mexican and italian flavors and you'll have more than enough left-overs for lunch the next day.

Crispy Southwestern Lasagna

1 pound ground sirloin (I substituted Jenni-O ground turkey)
1 (14.5 oz.) can diced tomatoes, with juices
1 (4 oz.) can diced green chiles, drained
2 tsp. chili powder
1 and 1/2 tsp. ground cumin
1 tsp. minced garlic
salt and pepper to taste
2 egg whites
2 cups reduced fat or fat-free cottage cheese
14 (6-inch) corn tortillas, cut into quarters
1 (15 and 1/4 oz.) can corn, drained
1 (8 oz.) package shredded reduced-fat Mexican blend cheese

1.Preheat oven to 350 degrees.
2. In large nonstick skillet, cook meat over medium heat until done. Add tomatoes and juice, green chiles, chili powder, cumin, garlic, salt, and pepper; set aside.
3. In small bowl, blend egg whites and cottage cheese well; set aside.
4. Coat a 13x9x2 inch baking dish with nonstick cooking spray. COver bottom of baking dish with six quartered tortillas.
5. Layer all the corn, half meat mixture, half cheese, four quartered tortillas, then all the cottage cheese mixture, remaining half of meat mixture, and remaining four quartered tortillas, and top with remaining cheese.
6. Bake, uncovered, 30 minutes. Serve (makes 8-10 servings)

Nutritional information per serving:
Calories: 239, Fat (g)7, Calories from fat (%)26, Saturated fat (g)3, Cholesterol (mg)40

1 comment:

  1. This was really good! thanks for sharing! The only problem I had was that it had liquid in it so it made the bottom tortillas kind of soggy. I did cook it for the 30 minutes - maybe it wasn't long enough?