Meatless Tortilla Lasagna

Similar to my Mexican Lasagna, this dish uses homestyle corn tortillas instead of lasagna noodles. Everything else about it is similar to traditional meatless Italian lasagna.


Meatless Tortilla Lasagna

1/2 batch of Lentil Spaghetti Sauce
12 homestyle corn tortillas, cut in semi-circles
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 cup shredded fontina cheese
2 cups lowfat cottage cheese
3 cups spinach or arugula leaves
cooking spray

1- Coat a 9x13 pan with cooking spray.

2- Combine the mozarella, Parmesan, and fontina cheeses. Set aside.

3- Layer the following on the pan:
1/3 of the sauce
6 of the tortilla semi-circles
1/2 of the cottage cheese
1/2 of the spinach or arugula
6 of the tortilla semi-circles
1/3 of the sauce
1/2 of the mozzarella cheese mixture
6 of the tortilla semi-circles
rest of the cottage cheese
rest of the spinach or arugula
rest of the tortilla semi-circles
rest of the sauce
rest of the mozzarella cheese mixture

4- Cover with foil and refrigerate until ready to bake. Overnight works nicely.

5- Bake covered at 400 for 45 minutes. Uncover and bake an additional 20 minutes or so, until the cheese starts to brown on top.

6- Remove from oven and let rest for 15 minutes before serving.

Vegetarian Mexican Lasagna

This is kind of a different take on Enchilada Casserole, and it is loosely inspired by the Meal Makeover Moms' recipe. I recommend the thicker "homestyle" corn tortillas for this. It takes on a texture similar to lasagna noodles in this dish.

This is a great make-ahead dish.

Vegetarian Mexican Lasagna

10 oz sliced mushrooms
1 teaspoon olive oil
10 oz bag frozen corn, thawed
2 cups cooked red kidney beans (or 1 can)
1 16-oz jar medium salsa
1 teaspoon cumin
1 teaspoon chopped fresh cilantro
8 homestyle corn tortillas, cut in half
1 16-oz container 2% cottage cheese
2 cups 2% Mexican blend shredded cheese
1 cup crumbled feta cheese

1- Preheat oven to 375.

2- In a skillet, heat the oil and sautee the mushrooms until they have released all their liquid (about 5-7 minutes).

3- Add beans, corn, salsa, and seasonings and mix well.

4- Grease a 9 x 13 baking dish.

5- Layer the following on the baking dish:
1/3 of the bean mixture
8 of the tortilla halves
1/2 of the cottage cheese
3/4 cup of the shredded cheese
1/3 of the bean mixture
8 of the tortilla halves
1/2 of the cottage cheese
3/4 of the shredded cheese
1/3 of the bean mixture
remaining 1/4 cup shredded cheese
feta cheese

6- Cover with foil and bake for 30 minutes.

7- Uncover, turn broiler on, and broil until cheese starts to brown, about 5 minutes.