Mexican Lasagna-favorite diabetic recipe and weight loss too!
Mexican Lasagna
When my dad’s glucose level was high after open heart surgery, my mother turned to my diabetic book, and ironically, this was their favorite recipe too.
Mexican Lasagna from Holly Clegg’s trim&TERRIFIC Diabetic Cooking
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.
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.
Nutritional information per serving:
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
