This is a hearty and filling vegetarian meal that pleases non-veggies as well. While the ingredients list appears long, half of it is spices that are in most pantries. Serve this with a big green salad.
Mexican Lasagna
8 whole grain tortillas
8 oz. lowfat cottage cheese
3 c. refried beans
8 oz. can tomato sauce
8 oz. shredded cheddar cheese
2 ears cooked corn, kernels removed (you can sub 1 c. frozen or canned corn)
2 diced tomatoes, I used 1 red and some yellow cherry tomatoes
paprika
chili powder
oregano
garlic powder
onion powder
parsley
sea salt
In a medium bowl combine:
1 1/2 tsp. paprika
1 tsp. chili powder
1/2 tsp. oregano
1/2 tsp. garlic powder
8 oz. can tomato sauce
3 c. refried beans
In another bowl combine:
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. parsley
1/2 tsp. sea salt
8 oz. cottage cheese
Preheat oven to 350. Line greased lasagna pan with 4 tortillas. Top with half of the bean mixture. Spread the corn over this, follow with the cheese mixture. Arrange 4 more tortillas over this. Spread remaining bean mixture on, sprinkle with shredded cheddar, top with tomatoes. Bake uncovered 25-30 min. till cheese is melted and casserole bubbles.
