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Instead of noodles, this easy Mexican lasagna recipe is made with corn tortillas. For an additional south of the border twist, this lasagna idea features Cotija cheese, cilantro, and salsa.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°F. Lightly grease a 2-quart baking dish; set aside. In a 12-inch skillet, cook onion in hot oil over medium heat about 5 minutes or until tender. Stir in garlic. Cook and stir for 30 seconds. Add mushrooms, squash, sweet pepper, and corn. Cook and stir for 5 to 7 minutes or until mushrooms are tender and squash is crisp-tender. Stir in spinach. Cook and stir just until spinach starts to wilt. Set aside.

  • In a food processor or blender, combine eggs, cottage cheese, and 1 1/4 cups of the Cojita cheese. Cover and process or blend until well mixed. Add cilantro. Cover and process or blend with several on/off pulses until cilantro is chopped.

  • Arrange five of the tortillas in the bottom of the prepared baking dish, cutting as necessary to fit. Spread with cheese mixture and vegetable mixture. Top with the remaining tortillas, cutting as necessary to fit. Spread with salsa. Sprinkle with the remaining 1/4 cup Cojita cheese.

  • Bake, uncovered, for 30 to 40 minutes or until mixture is set. Let stand for 10 minutes before serving.

Nutrition Facts

441 calories; 22 g total fat; 9 g saturated fat; 2 g polyunsaturated fat; 8 g monounsaturated fat; 152 mg cholesterol; 1163 mg sodium. 1039 mg potassium; 39 g carbohydrates; 7 g fiber; 10 g sugar; 26 g protein; 0 g trans fatty acid; 4130 IU vitamin a; 49 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 5 mg niacin equivalents; 1 mg vitamin b6; 125 mcg folate; 1 mcg vitamin b12; 404 mg calcium; 3 mg iron;


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