This easy lasagna goes Mexican with the use of tortillas, salsa and seasonings. A high-protein, gluten-free, healthy Mexican Lasagna dinner that’s a crowd-pleaser for sure!
This Mexican Lasagna is easily adapted to your liking. I didn’t add as many veggies, as I typically would because my very picky daughter was coming over dinner. Black beans would make a great addition and if you’re vegan, use a ground meatless substitute. Toppings are up to you- avocado or guacamole is especially delicious and sour cream, cilantro, and salsa would also be fabulous.
The cottage cheese works really well to keep the lasagna creamy, but also increase the protein and keep the calories on the low side.
Make this dish ahead of time and store it in the fridge until you’re ready to pop it in the oven; to make busy weeknights a breeze. The leftovers are really yummy, too! I served my Mexican Lasagna with refried black beans (Trader Joe’s refried black beans are awesome) and plenty of chips, guacamole and salsa. Mexican food is my favorite!!
- 1 lb. lean ground meat I used turkey
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 2 1/2 cups salsa
- 1 cup corn can use frozen or canned, drain as needed
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 8-12 corn tortillas divided and cut to fit lasagna
- 1 16 oz. container cottage cheese (I used an organic low-fat version)
- 1/2-1 cup shredded cheddar cheese for sprinkling over the top of the lasagna
- Preheat oven to 375 degrees F. Brown meat in a large skillet on med-high heat, drain as needed. Return meat to skillet and add onions and green pepper, cook until tender; stirring occasionally.
- Add salsa, corn and seasonings; stir well.
- Layer one third of the meat mixture and one half each of the tortillas and cottage cheese in 13x9-inch baking dish. Repeat layers; cover with remaining meat sauce and sprinkle with cheddar cheese.
- Bake for 30 minutes. Allow to cool for about 10 minutes before serving.
- Serve with guacamole, avocado, sour cream, black olives, cilantro and/or additional salsa. Enjoy!
adapted from Kraft foods Mexican Lasagna recipe
Something to think about….
Have you ever made an untraditional lasagna? What did you use?
Which do you prefer Italian food or Mexican food? I love both, but I think I would have to go with Mexican.