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Mexican Lasagna

Yield: Serves 10.



16 oz fat-free ricotta cheese
16 oz ricotta cheese
1 teaspoon garlic powder
1 teaspoon dried oregano leaves
16 corn tortillas
2 26-ounce jars low-sodium pasta sauce
1 cup shredded light mozzarella cheese

Preheat oven to 350 ºF. Mix ricotta and seasonings in bowl.

Layer lasagna in this order in a 9"-by-12" pan: sauce, tortillas, ricotta filling (repeat). End with sauce on top; then sprinkle with mozzarella cheese.

Cover the lasagna with foil and bake for one hour in the oven or until heated through. Allow lasagna to stand for 5 minutes; then cut into 10 cubes and serve hot.