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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 6 |
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I first tasted this lasagna at a church potluck more than 20 years ago. I asked for the recipe and have made it many times since. It's one of our favorites. Ingredients:
1-1/2 pounds ground turkey or beef |
1 medium onion, chopped |
1 can (15 ounces) enchilada sauce |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 can (2-1/4 ounces) sliced ripe olives, drained |
1 teaspoon salt |
1/4 teaspoon garlic powder |
1/4 teaspoon pepper |
1 cup 4% cottage cheese |
1 egg |
1/2 pound monterey jack cheese, thinly sliced |
8 corn tortillas (8 inches), halved |
1/2 cup shredded cheddar cheese |
Directions:
1. In a large skillet, brown beef and onion until meat is no longer pink; drain. Stir in the enchilada sauce, tomatoes, olives, salt, garlic powder and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
2. In a small bowl, combine cottage cheese and egg; set aside. Spread one-third of the meat sauce in a greased 13-in. x 9-in. baking dish. Top with half the Monterey Jack cheese, half the cottage cheese mixture and half the tortillas. Repeat layers, ending with meat sauce. Sprinkle with cheddar cheese.
3. Cover and bake at 350° for 20 minutes. Uncover and bake 10 minutes longer or until bubbly and cheese is melted. Yield: 6-8 servings.
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