Skinny Mexican Lasagna

The skinny on this generous serving of lasagna is only 359 calories and five grams of fat. A regular high-fat recipe has over twice the calories, 763 and six times more fat at 33 grams! Serve this colorful casserole with a mixed green salad and you’re good to go…
Prep Time: 15 minutes
Bake Time: 45 minutes

Ingredients

• 1 ½ cup reduced-fat cottage cheese
• 1 cup white meat chicken, cooked (skin and bones removed)
• ⅓ cup fresh or frozen corn, thawed
• ¼ cup (½ can) Ortega diced green chilies
• ⅔ cup jarred pasta sauce
• 6 corn tortillas, cut each into four
• 1 (8oz) can fat-free refried beans
• ⅔  cup salsa (we like Pace Medium Chunky Salsa)
• ¼ cup reduced-fat cheddar cheese

Instructions

1.  Preheat oven to 350 degrees. Coat a 9” square pan with cooking spray.
2.  In a large bowl combine the cottage cheese, chicken, corn, and green chilies.
3.  Spread the pasta sauce on the bottom of the pan.
4.  Arrange 2 tortillas (8 pieces) on top of the pasta sauce
5.  Remove the beans from the can, place in a small bowl and soften in the microwave for easy sp reading. Spread the refried beans evenly on the tortillas.
6.  Arrange 2 more tortillas (8 pieces) over the beans.
7.  Spread the cheese mixture evenly over the tortillas.
8.  Cover pan with foil and bake for 30 minutes.
9.  Remove from oven and place the last cut tortillas on top of the casserole.
10.  Spread the salsa evenly over the tortillas. Sprinkle the cheddar cheese evenly on top.
11.  Cover the casserole and bake 15 minutes longer.
Makes four servings