Ingredients

1 lb. lean ground beef (90% or higher)

1 large carrot, shredded (about 1 cup)

One 16-ounce jar salsa

One 15 1/2-ounce can black beans, drained and rinsed

1 tsp. chili powder

1 tsp. ground cumin

Five 8-inch flour tortillas, cut in half

One 16-ounce container lowfat cottage cheese

1 1/2 cups preshredded reduced fat Cheddar cheese

Preparation

  1. Cook the meat and carrot in a large nonstick skillet over medium-high heat, breaking up the large pieces, until no longer pink, about 5 minutes. Drain excess fat.
  2. Preheat the oven to 375 degrees.
  3. Add the salsa, black beans, corn (I guess there is supposed to be corn on the list), chili powder, and cumin to the skillet and stir to combine.
  4. To assemble the lasagna, arrange a third (about 2 cups) of the meat mixture in a 9x13-inch baking pan. Layer half the tortillas over the meat, allowing them to overlap. Spoon half of the cottage cheese and 1/2 cup of the Cheddar cheese over the tortillas and spread evenly.
  5. Place 2 more cups of meat mixture over the cottage cheese. Layer with the remaining tortillas and cottage cheese. End with the meat mixture.
  6. Top with the remaining Cheddar cheese and bake uncovered until the cheese melts and the lasagna is heated through, about 25 minutes.