Southwestern Lasagna

by Shawna Smith

10Servings/Serving size 1 Piece
1 pound 95% lean ground beef
1 teaspoon garlic
1 (16oz ounce) jar salsa
1 1/4 cups enchilada sauce
1 cup fat-free cottage cheese
1 large egg white, beaten
6 (6 inch) flour tortillas, cut into thirds
1 cup shredded reduced fat Monterey Jack cheese

1. preheat oven to 350 degrees
2. In a large nonstick skillet, brown the beef and garlic over medium heat until the beef is done. Drain any excess fat. Add the salsa and enchilada sauce. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
3. In a small bowl, combine the cottage chesse and egg white. Coat a 13 x 9x 2inch baking dish with nonstick cooking spray.
4. Sprea a thin layer of meat sauce in the dish. Layer with half the tortillas, all the cottage chesse mixtur, half the remaining meat mixture, and half the cheese. Repeat layers, omitting the cottage chees layer and ending with the meat sauce. Sprinkle the remaining chees on top and bake for 30minutes. Let stand for 5 minutes before cutting.

Calories 193 calories from fat 51
Total Fat 6g Saturated fat 2g
Cholesterol 32mg
Sodium 597mg
Total carbs 17g dietary fiber 1g sugar 4g
Protein 18g
I found this in the Holly Clegg's trim&Terric Diabetic CookBook. It's on the It's different but good. My children even liked it....

Recipe from Shawna Smith was posted on

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