Mexican Lasagna

“My family loved this dish! (Even the picky eaters ate it all!This did not taste or look like a “low-fat” dish!The recipe was very easy to make but I did alter it somewhat.I made my own corn tortillas, but I don’t think that changed the taste or texture.I also used the 16 oz. bottle of salsa, but did not add additional tomato sauce. In addition to the ground turkey, I added one 16 ounce can of pinto beans.”

“I really liked this, as did my two year old and husband.I cooked the turkey and kept it separate.I simmered the other things together and only put turkey on half (meatless side for me) and also used eggs (3, but 2 would have sufficed).Used hot enchilada sauce instead of tomato sauce – thanks for a good recommendation there!Thanks I liked the soggy tortillas!That is the way they are supposed to be in mexican casseroles!!”

“Really good. Used black olives on top. Next time I’ll use more tortillas for extra body.”

“I’ve had this recipe saved for awhile and just made it last night for the first time.What a hit!My whole family loved it (not always an easy accomplishment).I used 1.25 lbs. of ground beef & also made the cottage cheese (about 12 oz) blend with two eggs instead of the egg substitute and also mixed the shredded cheese right in with the cottage cheese & eggs.And what’s Mexican lasagna w/out chili powder & garlic powder.This will be a regular dish at our table from now on!”

“Very good! I have made a lot of tortilla-layered Mexican casseroles; this one is set apart by the cottage cheese. It is aptly named, because the taste is a combination of Mexican food and Italian lasagna.
I do prefer it to be more ‘solid’ than ‘soupy’. I had picante sauce on hand, and of course that is more juicy than salsa, esp. fresh salsa. So I only used 1 cup tomato sauce, and then still simmered that mixture for 30 minutes so that some of the liquid would cook off. I followed another reviewer’s suggestion and used 2 eggs with the cottage cheese, but that also was a much runnier mixture than what would be made for lasagna, so I ended up adding more cottage cheese. Anyway, I made this in 2 8″ square pans and it is 2 meals for us!”

“Very, very good!I added a can of drained black beans and a can of drained hominy to the meat part.Used diced tomatoes instead of tomato sauce since I was out.I did use more cottage cheese and added olives to both cheese layers.If you are concerned about soggy tortillas, I think it would taste fine using lasagna noodles.Love a recipe that is perfect as listed but just as good making changes to suit your preferences!”

“Best mexican lasagna ever! I was glad the photo showed the olives on top because I added them as pictured and it was a GREAT touch… I served it with a little green sauce and sour cream on the side and WOWSER – SOOOOOOO GOOOOOOOOOD! Thanks so much!”

“YAY I found it!It’s been a while since I made this delish recipe and I couldn’t find my copy anywhere.Will have my 11 year old son prepare it for tonight’s dinner.It will be “reviewed” and featured on our blog www.cookonbrothers.blogspot.com.I love that it’s light, tasty, easy, nutritious, & quick!Perfect for the WHOLE family.Thanks for sharing and thanks to food.com for not losing it! :)”

“I made this tonight and my family did not enjoy it. The tortillas got soggy in the middle of the dish.I guess we just prefer pasta lasagnas.”

“I just made this tonight and my family loved it. I also used eggs instead of egg substitute. It went over very well with my husband and 3 toddlers! I will definetely make this again (by request of my husband!)”

“So great!Subbed a can of diced tomatoes, fat free cottage cheese & egg whites.Totally awesome and a nice sized portion for 250-ish calories.The whole family like it!”

“Yummy!Everyone loved it.”

“Very good. Had my parents over and they loved it. However, the recipe needs to have more meat added as well as cottage cheese and egg.There wasnt enough for the second layer with the meat and egg mixture. Other then just adjusting those couple things, the recipe was very easy and simple to follow. I served the lasagna w/ Mexican cornbread.”

“Absolutely best Mexican Lasagna I’ve had … definitely replaced the one I was using!!!”

“BAM! That is awsome stuff!”

“Excellent, versatile recipe. Here are the small changes that I make. I add an additional pound of 90% lean hamburger and extra taco seasoning. I slice the tortillas into 1″ squares and use medium salsa to spice it up a little. After I have assembled and topped with cheese, I sprinkle chopped canned peppers and sliced olives on the top. Beautiful. I have made this on two occasions, once for a wedding reception and the other for a potluck. Both times this was the first to go. Thanks erinBOberrin.”

“This was a great, simple recipe. It didn’t take long to make and turned out quite flavorful.Like some other reviewers, I made some minor adjustments. I added cilantro to bump up the flavor, seasoned the ground turkey, and added onion and garlic powder. I also mixed half enchilada sauce with half tomato sauce. Based on what I had in my cabinet, I used flour tortillas and 2 eggs.I’m definitely keeping this recipe!”

“You know, I just didn’t like this as much as I was hoping I would. I’m not sure why, though. It didn’t have a lot of zip, I think. Maybe I need to change up the salsa. Husband thought it was good, though.”

“I’ve been making a recipe similar to this for decades. It’s always a crowd pleaser. I add in a 10 oz package of (thawed) frozen spinach to beef up the nutritional value.Yum, yum. I think I’ll go make some right now!”