I have been wanting to try some different recipes lately because I am getting kind of bored of the same old stuff.  Tonight we had Mexican Lasagna.  As usual, the recipe is half borrowed and half made-up.  I will try to give you as close to the original as possible!


corn tortillas

1 can low-sodium black beans

1 can black olives

frozen or canned corn

cottage cheese

mozzarella cheese

1/2 lb ground beef or chicken

diced tomatoes


Oil or grease an 8×8 dish (you could do 9×13 and just double the ingredients).

Preheat oven to 350 degrees.

Prepare 1/2 lb of ground beef (I used some mexican seasoning to flavor it) and add 1 can of drained diced tomatoes (I used frozen cherry tomatoes from the garden).  If necessary, you can add some corn starch to thicken the sauce.

Mix 1-2 cups cottage cheese with 1-2 cups mozzarella cheese (depending on how cheesy you like it)

Layer corn tortillas on the bottom of the pan, cover with meat sauce, spread layer of beans over meat sauce, then sprinkle black olives and corn, spread salsa on top of that, then add cheese layer, then a second layer of corn tortillas.  Repeat with meat sauce, beans, corn and olives, then cheese, and one more layer of corn tortillas.  Spread remaining meat sauce over top, sprinkle with mozzarella cheese and bake until bubbling (30-40 minutes).  Serve over lettuce and top with sour cream if desired.

Like I said, this was kind of made-up but turned out yummy!  This summer, once we have some fresh veggies, I will add some bell pepper and maybe anaheim pepper as well.