Friday, March 7, 2014

Holly Clegg's Southwestern Lasagna

Since Mardi Gras was this past week, I had to share a recipe from the Queen of Baton Rouge herself, Holly Clegg! :)

Southwestern Lasagna

Layers of tortillas, spicy meat, and melted cheese create a delicious twist to a classic favorite. Try different-flavored salsas or tortillas for extra punch.

10 servings/serving size: 1 piece


1 pound 95% lean ground sirloin
1 teaspoon minced garlic
1 (16-ounce) jar salsa
1 1/4 cups enchilada sauce
Salt and pepper to taste (optional)
1 cup fat-free cottage cheese
1 large egg white, beaten
6 (6-inch) flour tortillas, cut into thirds
1 cup shredded reduced-fat Monterey Jack cheese


1. Preheat oven 350 degrees.
2. In large nonstick skillet coated with nonstick cooking spray, brown beef and garlic over medium heat about 8 minutes or until meat is done. Drain any excess fat. Add salsa, enchilada sauce, and salt and pepper (if using). Bring mixture to a boil, then reduce heat and simmer 10 minutes.
3. In small bowl, combine the cottage cheese and egg white. Coat 13x9x2-inch baking dish with nonstick cooking spray.
4. Spread thin layer of meat sauce in the dish. Layer with half the tortillas, all of the cottage cheese mixture, half the remaining meat mixture, and half the cheese. Repeat layers, omitting the cottage cheese layer and ending with the meat sauce. Sprinkle the remaining cheese on top and bake for 25–30 minutes or until bubbly. Let stand for 5 minutes before cutting.

Food Facts

Calories 193
Calories from fat (%) 51
Fat (g) 6
Saturated Fat (g) 2
Cholesterol (mg) 32
Sodium (mg) 597
Carbohydrate (g) 17
Dietary Fiber (g) 1
Sugars (g) 4
Protein (g) 18

Diabetic Exchanges:  1 Starch, 2 Lean Meat

Terrific Tidbit
You can substitute mozzarella cheese instead of Monterey Jack if you prefer. There are different-flavored tortillas and salsas you can use to vary this lasagna’s flavor.

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