Mexican-Style Lasagna (Diabetic-Friendly)
Ingredients
- 1 pound ground sirloin
- 1 (14.5-ounce) can of chopped tomatoes with juice
- 1 (4-ounce) can of chopped green chilies, drained
- 2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon minced garlic
- Salt and pepper, to taste
- 2 egg whites
- 2 cups reduced-fat or fat-free cottage cheese
- 14 (6-inch) corn or flour tortillas, cut into quarters (use corn tortillas for a gluten-free option)
- 1 1/2 cups corn
- 2 cups shredded reduced-fat Mexican blend cheese
Preparation
Preheat the Oven
Set your oven to 350°F (175°C). Prepare a 13x9x2-inch baking dish by coating it with nonstick cooking spray.
Cook the Meat
In a large nonstick skillet, cook the ground sirloin over medium heat until fully browned. Add the chopped tomatoes with their juice, green chilies, chili powder, ground cumin, minced garlic, salt, and pepper. Stir well to combine, then set aside.
Prepare the Cottage Cheese Mixture
In a separate bowl, whisk together the egg whites and cottage cheese until well blended. Set this mixture aside.
Assemble the Lasagna
Begin by lining the bottom of the prepared baking dish with six of the quartered tortillas.
Layer all of the corn evenly over the tortillas.
Spread half of the meat mixture over the corn, followed by half of the shredded cheese.
Add another layer of four quartered tortillas, then spread all of the cottage cheese mixture evenly on top.
Add the remaining half of the meat mixture, followed by the last four quartered tortillas.
Finish by topping the dish with the remaining shredded cheese.
Bake
Place the dish in the oven and bake, uncovered, for 30 minutes, or until the cheese is melted and bubbly.
Enjoy!
Enjoy your flavorful and diabetic-friendly Mexican-style lasagna, perfect for a hearty and healthy meal!