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Whipped Cottage Cheese Taco Lasagna Recipe

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  • Author: Sara
  • Total Time: 1 hour 30 minutes
  • Yield: 12 servings
  • Diet: Low Fat

Description

This Whipped Cottage Cheese Taco Lasagna is a flavorful twist on classic lasagna, combining seasoned ground beef, fresh vegetables, and smooth whipped cottage cheese layered with lasagna noodles and Mexican-style cheese. It’s baked to golden perfection and topped with fresh cilantro for a delicious Tex-Mex inspired meal perfect for family dinners or gatherings.

Ingredients

Lasagna and Meat Mixture

  • 12 lasagna noodles
  • 1 lb. ground beef
  • 1 teaspoon sea salt
  • ½ white onion, minced
  • 2 bell peppers, diced
  • 2 cloves garlic, minced
  • 2 tablespoons taco seasoning
  • 1 cup salsa (divided)
  • 15 oz. pinto beans, drained and rinsed
  • 1 cup corn, thawed

Cottage Cheese Mixture

  • 22 oz. 2% cottage cheese
  • 3 cups shredded Mexican-style cheese (plus more for topping)

Toppings

  • Cilantro
  • Sour cream (optional)
  • Avocado (optional)

Instructions

  1. Preheat and cook noodles: Preheat your oven to 350ºF. Bring a large pot of salted water to a boil and add the lasagna noodles. Cook them until al dente, about 7 minutes. Once done, strain the noodles and lay them flat to prevent sticking.
  2. Cook the meat and veggies: Heat a large skillet over medium-high heat. Add the ground beef and season with sea salt. Break the beef up and cook for 1-2 minutes until it starts to brown. Stir in the minced onion, diced bell peppers, minced garlic, pinto beans, thawed corn, taco seasoning, and half a cup of salsa. Cook for 3-4 minutes until the vegetables begin to soften, then remove from heat.
  3. Blend the cottage cheese: Pour the cottage cheese into a high-speed blender and blend until completely smooth and creamy.
  4. Mix cheeses: Transfer the whipped cottage cheese to a bowl and mix in the shredded Mexican-style cheese until fully combined.
  5. Assemble the lasagna: Spread about ⅓ cup of salsa on the bottom of a 9×13-inch baking dish. Layer 4 cooked lasagna noodles on top, slightly overlapping. Spread ⅓ cup of the cottage cheese mixture over the noodles, smoothing it out with a spatula. Next, gently spoon ½ cup of the meat and vegetable mixture over the cheese. Repeat the layering steps until all the cottage cheese mixture and meat mixture are used up, building up layers.
  6. Add final toppings: Place the remaining 4 noodles on top. Spread the last ½ cup of salsa over the noodles and sprinkle with any remaining shredded cheese.
  7. Bake: Bake the fully assembled lasagna uncovered in the preheated oven for 20 minutes. Then continue baking for another 20-30 minutes until the cheese topping is golden brown and bubbly.
  8. Rest and serve: Remove the lasagna from the oven and let it rest for 15 minutes to set. Garnish with fresh cilantro and serve with optional sour cream and avocado for added flavor.

Notes

  • For best results, do not overcook the lasagna noodles to prevent them from becoming mushy after baking.
  • You can customize the spice level by adjusting the taco seasoning or salsa used.
  • Using a high-speed blender to whip the cottage cheese creates a creamier texture that mimics ricotta.
  • Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
  • Optional toppings like sour cream and avocado add a cool contrast to the spicy filling.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican-American

Find it online: https://sarabaking.com/whipped-cottage-cheese-taco-lasagna-recipe/