Mexican Lasagna
Recipe adapted by Disney Family
Serves 10.
Ingredients:
1 tablespoon canola oil
1 medium onion, diced
1 medium zucchini, grated
1 cup of sliced mushrooms
1 19-ounce can black beans, rinsed
1 14-ounce can diced tomatoes, drained
1 14-ounce can corn, drained
1 teaspoon ground cumin
1/2 teaspoon salt
12 corn tortillas, quartered
½ cup mild red enchilada sauce
1 ¼ cups shredded reduced-fat Cheddar cheese
1 cup cottage cheese
1/2 teaspoon dried oregano
Directions: Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking dish with cooking spray. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, mushrooms, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes. In a separate bowl, mix cottage cheese with oregano. Scatter half the tortilla pieces in the baking dish. Top with about half the vegetable mixture and all of the cottage cheese mixture. Repeat with one more layer of tortillas, vegetables, spread all of the enchilada sauce over the entire lasagna and top with shredded cheese. Cover with foil. (Here's a cooking tip, to avoid having the cheese stick to the foil, spray the foil with cooking spray and then place on top of lasagna.) Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.
1 19-ounce can black beans, rinsed
1 14-ounce can diced tomatoes, drained
1 14-ounce can corn, drained
1 teaspoon ground cumin
1/2 teaspoon salt
12 corn tortillas, quartered
½ cup mild red enchilada sauce
1 ¼ cups shredded reduced-fat Cheddar cheese
1 cup cottage cheese
1/2 teaspoon dried oregano
Directions: Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking dish with cooking spray. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, mushrooms, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes. In a separate bowl, mix cottage cheese with oregano. Scatter half the tortilla pieces in the baking dish. Top with about half the vegetable mixture and all of the cottage cheese mixture. Repeat with one more layer of tortillas, vegetables, spread all of the enchilada sauce over the entire lasagna and top with shredded cheese. Cover with foil. (Here's a cooking tip, to avoid having the cheese stick to the foil, spray the foil with cooking spray and then place on top of lasagna.) Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.
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| Here are all of the packaged ingredients and the diced veggies ready to be used. |
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| First layer of ingredients: tortillas, veggie and cottage cheese mixture. |
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| Tortillas down and ready for last layer. |
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| Finished dish. |
