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Enchilada Lasagna

Created by pmallow,

Ingredients

At a glance
Cuisine
Mexican
Main Ingredient
Tomato
Beef
Cheese
Difficulty
Moderate
Main Dishes
Casserole
Serves
12

1 1/2 pounds ground beef, 95% lean
1 medium onion, diced
1 clove garlic, minced
14 1/2 ounces canned diced tomatoes
10 ounces enchilada sauce
1 teaspoon ground cumin
1 large egg, beaten
1 1/2 cups fat-free cottage cheese
2 cups reduced fat cheddar cheese, shredded
1 cup reduced fat Monterey Jack cheese, shredded
8 whole wheat tortillas, cut in half

Methods/steps

In a large non-stick skillet, cook the ground beef, onions and garlic until ground beef is done. Stir in the tomatoes, enchilada sauce and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.

In a small bowl, combine egg and cottage cheese; set aside.

Spray a 13"x9" baking dish with non-stick cooking spray. Spread 1/3 of meat sauce into the baking dish. Layer with 1/2 of the cheese, tortillas, cottage cheese and remaining meat sauce mixture. Repeat layers and sprinkle with Monterey Jack cheese.

Cover and bake at 350 degrees for 20 minutes. Uncover; bake 10 minutes or until bubbly. Let stand for 15 minutes before cutting.

Additional Tips

Nutrition Information Per Serving:
358 Calories; 8g Fat (30.3% calories from fat); 20g Protein; 23g Carbohydrate; 2g Dietary Fiber; 49mg Cholesterol; 661mg Sodium.  Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.

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