Mexican Lasagna—A South-of-the-Border Treat.
There’s no need to bother with cooking lasagna noodles when you make this fast but filling version. Substitute ground beef or a pork and beef mixture for the pork if you like, but make sure to use whole-wheat tortillas rather than high-glycemic corn or flour tortillas.
Recipe information
Yield
serves 4
Ingredients
Preparation
Preheat the oven to 400 degrees. Preheat a large nonstick skillet over high heat. Add the pork, onion, and garlic. Stirring and breaking up the meat with a fork, cook until the pork is crumbly and no longer pink, 2 to 3 minutes. Reduce the heat to medium. Add the tomatoes and chili powder and cook until thickened, about 2 minutes. Meanwhile, mix together the ricotta cheese, egg, and cilantro in a bowl. Place a tortilla in the bottom of a 9-inch round cake pan. Spread the meat mixture over the tortilla. Add a second tortilla and spread the ricotta mixture on top. Add the third tortilla, cover with aluminum foil, and bake for 15 minutes. Remove the foil, scatter with the mozzarella cheese, and bake until the cheese has melted and the tortilla is lightly browned, about 5 minutes.
