Southwestern Lasagna
Layered with Mozzarella and Monterrey Jack cheese, tortillas, and southwestern vegetables, this wonderful lasagna recipe will be a delight. Robust and zesty, it is a great way to keep warm in the colder months and keep your hunger satisfied. Baked to a cheesy perfection, Southwestern Lasagna is delicious.
Serves10
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 1 cup zucchini, shredded
- 1 can (10-ounces) black beans, drained
- 1 can (10-ounces) corn, drained
- 4 cups Stonyfield lowfat plain yogurt (to yield 2 cups plain yogurt cheese)
- 1 can (3-ounces) green chiles, chopped
- 2 teaspoons garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 eggs
- 1 cup Mozzarella cheese, shredded
- 1 cup Montery Jack cheese, shredded
- 12 corn tortillas
- 32 ounces pasta sauce
Instructions
- For Yogurt Cheese: Using a yogurt cheese maker or layered cheese cloth, strain the whey from 4 cups of yogurt for 3-6 hours in the refrigerator. This should yield 2 cups of yogurt cheese.
- Preheat oven to 375 degrees F.
- Brown beef and onion and drain well. Allow to cool.
- Using a large mixing bowl, fold the vegetables, beef mixture, mozzarella cheese, herbs, salt, pepper and eggs into the yogurt cheese.
- In a 9x13 inch pan place a couple of tablespoons of sauce on bottom, spreading evenly.
- Cut the tortillas in half to make them easier to work with, and layer them in the bottom on the pan.
- Top with half of the vegetable filling, then half of the sauce. Repeat for the second layer. Finish with the remaining tortillas and monterey jack cheese.
- Bake covered with foil for 1 hour. Remove foil for the last 10 minutes for cheese to brown.
