Tuesday, December 2, 2008

Mexican Lasagna

Mexican Lasagna

1 lb. ground beef
1 jar spaghetti sauce 24-26 oz.
16 oz. Cottage cheese
1 egg
½ pound grated Mozzarella cheese
½ pound grated cheddar cheese
½ cup parmesan cheese
1 package flour tortilla shells

Brown hamburger in a pan and drain well. Combine with the spaghetti sauce. In large bowl combine beaten egg, and all the cheeses. Save a little of the Mozzarella and cheddar for the topping.
Put a layer of the tortilla shells in a 9x13 pan. Tear them to fill in all the spaces. Then add a layer of sauce and a layer of cheese. Repeat several times ending with the sauce and a topping of the grated cheese. Bake 30 minutes at 350 degrees. Serve hot. On your individual plates top with lettuce, tomatoes, sour cream and chopped olives as desired.

I didn't really know what to expect when I made this. At first I thought it was going to taste just like regular lasagna, but it was a great combo of Mexican and Italian! I didn't have the full amount of cheese (1/2 pound of each), but it was still plenty without that much. We really liked this recipe and will definitely make it again!

1 comment:

Ben and Melissa Ellis said...

This sounds yummy. Ben loves loves lasagna so this would be a fun spin on it.