Mexican Lasagna

Recipe by scrappyhare




  • Boil lasagna noodles according to package directions. Drain and set aside.
  • Combine cottage cheese and egg in a small bowl, and stir to mix well. Set aside.
  • Place the ground beef in a large nonstick skillet over medium heat.
  • Cook, stirring to crumble, until the meat is no longer pink.
  • Add the tomatoes, tomato paste, beans, chiles, and chili powder, and stir to mix well.
  • Cook, uncovered, stirring frequently, for about 10 minutes, or until the mixture is thick.
  • Remove the skillet from the heat and set aside.
  • Coat a 13x9 inch pan with cooking spray, and line the bottom of the pan with one layer of lasagna noodles.
  • Spread half of the meat mixture over the noodles, dot with half the cottage cheese mixture, and top with half the shredded cheese.
  • Repeat the layers using the remaining ingredients.
  • Cover the pan with foil, and bake at 350*F for 25 minutes.
  • Remove the foil, and bake for 5 minutes longer, or until heated through and the cheese is melted and bubbly.
  • Remove the pan from the over, and let sit for 10 minutes before cutting into squares and serving.