Gluten-free Mexican Lasagna Recipe

By Sandy Kirby Quandt

  • Vegetable oil spray for misting the baking dish
  • 1 lb lean ground beef
  • 2 cups frozen, canned, or fresh corn kernels
  • 15 oz tomato sauce
  • 1 cup salsa
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 16 oz small curd cottage cheese
  • 2 large eggs, lightly beaten
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1 clove crushed garlic
  • 12 corn tortillas – 8 inches in diameter
  • 1 cup shredded cheddar cheese

Preheat oven to 375 degrees F. Mist a 13X9 inch glass baking dish with vegetable oil spray.

Crumble the beef into a large nonstick frying pan and place it over medium heat. If the beef is so lean it sticks to the pan, add a little vegetable oil. Cook the beef, stirring until it is cooked through and browned. 5 to 6 minutes. Drain off any fat.

Add the corn, tomato sauce, salsa, chili powder, and cumin. Stir to combine.

Let the beef mixture simmer over medium-low heart 2 to 3 minutes.

Meanwhile, place the cottage cheese, eggs, Parmesan cheese, oregano, and garlic in a medium size bowl. Stir to combine.

To assemble the lasagna, overlap 6 corn tortillas in the prepared baking dish. Spread half of the beef mixture evenly onto the tortillas. Spoon all of the cottage cheese mixture on top of the beef and spread it out evenly.

Layer the remaining corn tortillas over the beef.

Top the tortillas with the remaining beef mixture. Cover the dish with aluminum foil and place in the oven.

Bake the lasagna until it heats through, 30 to 35 minutes.

Remove the dish from the oven, remove the foil, sprinkle the cheddar cheese over the top, replace foil, and let the lasagna rest for 20 minutes before serving.


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