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Whipped cottage cheese taco lasagna

Whipped cottage cheese taco lasagna

By Lily Wan
30’ Prep time
60’ Cook time
90’ Total time
406 Calories
12 Serving

Summary

This whipped cottage cheese taco lasagna couldn’t be any easier. it’s got all the mexican-inspired flavors you love: spicy ground beef, fresh veggies, and lots of cheese, all layered in perfectly al dente lasagna noodles.
Lily Wan 0 Followers

Step by Step

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Step 1

Preheat the oven to 350ºF and bring a large pot of salted water to a boil. Add the lasagna noodles to the water and cook the noodles until al dente, about 7 minutes.
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Step 2

Strain the noodles and lay them out flat until ready to assemble.
Step 3
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Step 3

Heat a large skillet over medium/high heat. Add the beef to the skillet and season with salt. Break up the beef and cook for 1-2 minutes. Add the onion, peppers, garlic, pinto beans, corn, taco seasoning, and ½ cup of salsa to the skillet and mix. Cook for an additional 3-4 minutes or until the veggies start to soften. Remove the skillet from the heat.
Step 4
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Step 4

Blend the cottage cheese in a high-speed blender. Blend until smooth.
Step 5
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Step 5

Add the blended cottage cheese and Mexican-style cheese to a bowl and mix to combine.
Step 6
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Step 6

Assemble the lasagna. Add about ⅓ cup of the salsa to the bottom of the 9×13-inch pan. Top with 4 lasagna noodles, overlapping just slightly. Next, add ⅓ cup of the cottage cheese mixture to the top of the noodles and gently spread the mixture with a spatula. Spread ½ cup of the meat mixture over the top of the cottage cheese sauce. Repeat this process until the cottage cheese sauce and meat mixture have been used.
Step 7
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Step 7

Top the last layer of noodles with the remaining ½ cup of salsa and top with any remaining cheese.
Step 8
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Step 8

Bake the lasagna for 20 minutes at 350ºF, uncover, and bake for an additional 20-30 minutes or until the cheese is golden brown.
Step 9
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Step 9

Remove from the oven and let the lasagna rest for 15 minutes before serving. Top with fresh cilantro and enjoy.

Tips and Warnings

  • Option to replace the blended cottage cheese with ricotta cheese.
  • We used ground beef, but any ground meat can be used.
  • We used 12 lasagna noodles for this recipe, which is a little more than half a box.

Ingredient

  • 2% cottage cheese
    2% cottage cheese
    623.69 g
  • Pinto beans
    Pinto beans
    425.24 g
  • Lasagna noodles
    Lasagna noodles
    12
  • Bell peppers
    Bell peppers
    2
  • White onion
    White onion
    0.5
  • Corn
    Corn
    236.59 ml
  • Ground beef
    Ground beef
    0.45 kg
  • Sea salt
    Sea salt
    4.93 ml
  • Shredded mexican-style cheese
    Shredded mexican-style cheese
    709.76 ml
  • Taco seasoning
    Taco seasoning
    29.57 ml
  • Cup salsa
    Cup salsa
    236.59 ml
  • Garlic
    Garlic
    2 pcs
  • Toppings: cilantro
    Toppings: cilantro
    1
  • Shredded mexican-style cheese
    Shredded mexican-style cheese

Nutrition Facts

View nutrition facts
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