Who says Italy has a corner on the lasagna market? This decidedly different and delicious take on the traditional Italian favorite begs to differ. Red bell pepper, carrot and corn add color, flavor and unexpected nutrients; enchilada sauce and a Mexican-style tomato sauce add a kick. And tasty-yet-nutritious tortillas stand in for the traditional pasta.

2 teaspoons olive oil
1 medium-size onion, chopped
1 medium-size red bell pepper, chopped
2 cloves garlic, minced
1 pound extra-lean ground beef
¾ cup grated carrots
1 tablespoon chili powder
1 ½ teaspoons ground cumin
1 tablespoon chopped fresh oregano, or 1 teaspoon dried oregano
1 cup fresh or frozen yellow corn kernels
1 cup prepared enchilada sauce
1 can (15 ounces) tomato sauce (preferably Mexican-style)
1 container (16 ounces) low-fat cottage cheese
2 large eggs, lightly beaten
¼ cup grated Parmesan cheese
Black pepper
Cooking oil spray
12 small corn or whole wheat flour tortillas
1 ½ cups finely shredded cheddar cheese
Plain yogurt or sour cream, chopped fresh cilantro, chopped fresh tomato and/or chopped black olives (optional), for serving

  1. Preheat the oven to 375 degrees F
  2. Heat the olive oil in a large nonstick skillet over medium heat. Add the onion, bell pepper and garlic and cook until softened, about 5 minutes. Add the beef, carrots, chili powder, cumin and oregano and cook, chopping up the meat with a spoon, until the meat cooks through, about 10 minutes. Stir in the corn, enchilada sauce and tomato sauce and let it simmer, stirring frequently, until the flavors blend, about 5 minutes.
  3. Place the cottage cheese, eggs and Parmesan cheese in a bowl and stir to mix. Season lightly with black pepper, then set aside.
  4. Coat a 13-by-9-inch baking dish with cooking oil spray. Place 6 of the tortillas on the bottom (they'll overlap slightly). Spread half of the meat mixture over the tortillas. Spread the cottage cheese mixture over the meat mixture. Arrange the remaining 6 tortillas on top of the cottage cheese mixture. Top tortillas with the remaining meat mixture.
  5. Bake the lasagna for 20 minutes. Remove it from the oven and sprinkle the cheddar cheese evenly over the top. Return the lasagna to the oven and bake until the cheese is melted, about 10 minutes longer.
  6. Let the lasagna stand for 10 minutes before serving. Top with yogurt, cilantro, tomato and/or olives, if desired. The lasagna can be refrigerated, covered, for 3 days. Reheat leftover in the microwave.

Serve 6

Nutrition Info:
1 portion provides:

Protein: 1 ½ servings
Calcium: 1 serving
Vitamin C: 1 serving
Green leafy and yellow vegetables and fruits: 1 serving
Other fruits and vegetables: 1 serving
Whole grains and legumes: 2 servings