* Exported from MasterCook *

Mexican Lasagna - 7 Points

Recipe By :

Serving Size : 6

Categories : Mexican

Amount Measure Ingredient -- Preparation Method

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1 pound ground beef -- lean

1/2 cup chopped celery

1/2 cup chopped onion

2 cloves garlic -- minced

1/4 cup chopped green bell pepper

1 can tomatoes -- (14.5-ounce) crushed

1 can enchilada sauce -- (14-ounce) divided

Salt and pepper to taste

4 slices American reduced-fat cheese slices

1 cup cottage cheese, lowfat

1 egg white -- beaten

6 medium fat free flour Tortillas -- cut into thirds

Combine ground sirloin with next four ingredients in pan, cooking over medium heat. Drain any fat.

Add tomatoes, 2/3 of the can of enchilada sauce, and salt and pepper to taste. Bring to boil; reduce heat and simmer for 10 minutes.

Meanwhile, combine both cheeses and egg white in food processor until blended and American cheese is in pieces; set aside. In frying pan coated with non-stick cooking spray, heat remaining enchilada sauce a little at a time and fry flour tortillas until soft.

Remove, continuing to add sauce and fry tortillas until all have been done.

Spoon one-third meat mixture into a 12-by-8-by-2-inch baking dish. Spoon half cheese mixture over meat. Top with half of tortillas. Repeat layers, ending with meat.

Bake at 350º for 25 minutes. Let stand for 5

minutes before cutting.



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Per Serving (excluding unknown items): 324 Calories; 13g Fat (43.6% calories from fat); 12g Protein; 25g Carbohydrate; 3g Dietary Fiber; 21mg Cholesterol; 636mg Sodium. Exchanges: 6 Lean Meat; 1 Vegetable; 9 Fat; 0 Other Carbohydrates.