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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Mexican Lasagna Recipe

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This recipe for Mexican Lasagna is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 375º. 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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