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Mexican Lasagna

mexican lasagna

Makes 8 Servings

Calcium-rich cottage cheese, fiber-rich black beans, and vitamin A packed carrots make this a healthy lasagna with a Mexican flair.

1 pound lean ground beef (90% lean or higher)

1 large carrot, shredded (about 1 cup)

One 16-ounce jar salsa

One 15½ -ounce can black beans, drained and rinsed 

One 10-ounce bag or box frozen corn kernels, thawed (about 2 cups)

1 teaspoon chili powder

1 teaspoon ground cumin

Five 8-inch flour tortillas, cut in half

One 16-ounce container low-fat cottage cheese

1½ cups shredded reduced-fat Cheddar cheese

  1. Cook the meat and carrot in a large nonstick skillet over medium-high heat, breaking up the large pieces, until the meat is no longer pink, about 5 minutes. Drain excess fat.

  2. Preheat the oven to 375°F. 

  3. Add the salsa, black beans, corn, chili powder, and cumin to the skillet and stir to combine. 

  4. To assemble the lasagna, arrange a third (about 2 cups) of the meat mixture in a 9 x 13-inch baking pan or dish. Layer half the tortillas over the meat, allowing them to overlap. Spoon half of the cottage cheese and 1/2 cup of the Cheddar cheese over the tortillas and spread evenly.

  5. Place 2 more cups of meat mixture over the cottage cheese. Layer with the remaining tortillas and cottage cheese. End with the meat mixture. 

  6. Top with the remaining Cheddar cheese and bake uncovered until the cheese melts and the lasagna is heated through, about 25 minutes.

Nutritional Information per Serving:

340 calories, 9g fat (4g saturated), 37g carbohydrate, 880mg sodium, 5g fiber, 30g protein, 60% vitamin A, 20% vitamin C, 20% calcium, 20% iron

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