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Mexican Lasagna Recipe

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This recipe for Mexican Lasagna, by , is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Paula Decaria
Added: Monday, July 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb ground turkey or hamburger
1 envelope taco seasoning mix
1 28 oz can red enchilada sauce
1 15 oz. can diced tomatoes (undrained)
1 15 oz. can black beans (drained and rinsed)
3/4 c salsa
9 oz. lasagna noodles (uncooked)
2 c cottage cheese
3 c cheddar cheese, shredded.

Directions:
Directions:
In a skillet, brown meat, drain and blot grease. Add taco seasoning and, using half the recommended water on seasoning packet, simmer for 5 minutes. Set aside.
In the meantime, preheat oven to 375. In a medium bowl, combine enchilada sauce, tomatoes (and their juice), and salsa. Mix well and add black beans. To make lasagna: in the bottom of a 13x9-inch pan, spoon a third of the tomato sauce mixture and spread evenly. Top with uncooked lasagna noodles till sauce is covered. Then add half of the meat, spreading evenly, add 1 cup of the cottage cheese, and 1 cup of the cheddar. Spoon half the remaining sauce on top.
Add another layer of noodles, remaining meat, 1 cup cottage cheese, 1 cup cheddar. Add another layer of noodles, remaining tomato sauce, and remaining 1 cup of cheddar. Tent with foil (so cheese doesn't stick to it) and tightly cover. Bake for 45 minutes or until noodles are tender. Let stand 5 minutes before digging in.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
60 min

 

 

 

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