Mexican Lasagna

This is a super easy recipe that was once enjoyed by my roommate and is now adored by my husband. This is not a show stopper for a fancy dinner party, but a great casual dinner. Every time I make it someone wants the recipe or wants to come back for more. The picture does not do it it justice. Think of it as a lovely lasagna that does not photograph well. This is also healthy, so eat as much as you would like!

Mexican Lasagna
Forks & Amusement 2010
serves 4+
There are 5 layering components, I have separated them out and then we will talk assembly at the end

Meat Mixture
1 tablespoon olive oil
1 large onion, diced
2 cloves of garlic, minced
1 cup of mushrooms, diced
1.25 lbs. ground turkey (you can use any ground meat you prefer)
1 tablespoon cumin
2 dashes cayenne
salt and pepper

In a large skillet over medium high heat, heat the olive oil and add the onion. Cook for 2 minutes and add the mushrooms, a pinch of salt & pepper, stirring to coat with the oil. Cook an additional 5 minutes and add the garlic making sure the pan is not too hot to burn it (then turn it down!), stirring occasionally and combining. Once the onions are translucent and the mushrooms are cooked, add the turkey, breaking it up and combining with the other ingredients with a wooden spoon. Add the cumin and cayenne, sprinkle with more salt and pepper, continue to stir and break up meat. Cook until meat is cooked through. Set aside to cool.

Sour Cream Mixture
16 oz 2% cottage cheese
1/2 cup light sour cream
juice of 1/2 of lime
1/2 teaspoon salt and pepper

Combine all ingredients in a bowl. Set aside

Other components:
7 oz. or 1 3/4 cup grated cheese (I use the Mexican mix at the market, cheddar and Monterrey jack, reduced fat)
9-12 soft tortillas
1 1/2 cups salsa or your choice (I use my cilantro sauce from this post)

Assembly & Cooking
Preheat oven at 375 degrees. Spray a standard lasagna pan (usually around 14"x 11") with cooking spray. Layer 3 tortillas on the bottom of the pan. Lay two down, rip the other in half and fill the space. Spread 1/3 of the sour cream mixture onto the tortillas. Sprinkle 1/2 of the meat mixture on top of that. Next sprinkle 1/3 of the grated cheese on top of the meat. Last, drizzle with 1/3 of the salsa. Repeat starting with the tortillas, then the sour cream, meat, grated cheese, and salsa. Top with 3 more tortillas, spread the rest of the sour cream mixture on top, sprinkle the last of the grated cheese and drizzle the last of the salsa. Note that nothing has to look perfect or be done perfectly! Bake for 45 minutes until warmed through and bubbling.


1 comment:

Tom McBrearty said...

Erin served this over the Xmas holidays. Excellent!!

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