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Recipes - Mexican lasagna

Recipe Name

Mexican lasagna

Submitted by

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Recipe Description

Mexi corn lasagna adapted from Pace Picante Cookbook

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	30	Cook Time (minutes)	35	Ready In (minutes)	65

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Ingredients
Amt.	Measure	Ingredient



1	pound	Coarsely ground pork (browned, drained and crumble
1	package (10 oz)	corn, frozen organic
1	can, 15 oz (303 x 406)	tomato sauce, use 15 oz can
2	cups	black beans organic
8	ounces	salsa (your choice of heat)
10	tortillas, medium (approx 6" dia)	tortillas, corn, organic
16	ounces	cottage cheese fat free
2	eggs	(Large) Free Roaming Organic Brown Eggs
2	ounces	grated romano cheese
8	ounces	shredded cheddar cheese

Steps

Sequence	Step

1	Brown ground pork and drain.
2	Mix tomato sauce, salsa, corn and black beans with pork and simmer for 5 minutes.
3	Grease a 13x9" casserole dish and line with half the tortillas.
4	Spread half the pork mixture on top of tortillas.
5	Lightly beat eggs and mix with cottage cheese and grated romano.
6	Spread cottage cheese mixture on top of pork mixture.
7	Put remaining tortillas on next.
8	Spread remaining pork mixture on top of tortilla layer.
9	Bake at 375 for 30 minutes.
10	Remove dish from oven and spread shredded cheddar on top and let sit 10 minutes.

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