Before going into the oven (pictured below).  I used Cheddar cheese as it gives a lovely pop of bright yellow color.  Form rows with space in between and fill the spaces with what you have on hand.  This can obviously be customized to your own taste!  You will love this Mexican Lasagna.  This recipe of mine dates back to my late thirties.  I knew I had to make a lower carb version.  It really helps that we can use our favorite commercial low-carb tortillas to make it seem as authentic as the original recipe.

Look at that gorgeous amount of color on the dinner plate.  Your guests or your family are going to love this meal.  Delicious served any time of year.  Most of us love Mexican-flavored meals.


Good enough for company too, I think. So attractive to serve; very colorful meal.  All those lovely Mexican flavors in an easy casserole dish.  This was particularly tasty served with The Works Romaine Lettuce Salad and Creamy Ranch Dressing.   

2 lbs lean ground beef (0.9 kg)
1/2  cup chopped onion, optional (125 mL)
4 garlic cloves, crushed
4 tsp dried parsley (20 mL)
2 tsp dried basil (10 mL)
1 tsp ground cumin (5 mL)
1 tsp salt (5 mL)
1 tsp hot chili powder, OR less (5 mL)
1/4  tsp black pepper (1 mL)
1 cup water (250 mL)
1/2  cup mild or medium salsa (125 mL)
1/4  cup tomato paste (50 mL)
2 cups ricotta cheese (500 mL)
1 cup grated Monterey Jack, OR Mozzarella cheese (250 mL)
1 egg, fork beaten
1 cup Cheddar cheese (250 mL)

In large skillet, cook ground beef, onion and garlic, adding parsley, basil, cumin, salt, chili powder and black pepper.  When beef is browned, pour off fat.  Stir in water, mild or medium salsa and tomato paste.  Bring to boil; reduce heat and simmer 10 minutes.

Layer 31/2 Tortillas on bottom of 9 x 13-inch (3 L) glass dish. Cut to size and use extra pieces to cover bottom of glass dish. Spread savory beef over top.  Cover with remaining 31/2 Tortillas.  In medium bowl, combine ricotta cheese, Monterey Jack cheese, OR Mozzarella cheese and egg.  Spread over top of Tortillas.  Garnish with remaining Cheddar cheese, in diagonal rows, leaving spaces in between.  Bake in 350°F (180°C) oven 30 minutes.  If desired, for company fare, after baking, garnish diagonal spaces alternately with chopped tomato, chopped lettuce or chopped green onions and black olives. 

Yield:  10 servings
1 serving
439.8 calories
38.2 g protein
37.9 g fat
0.7 g fiber
9.4 g net carbs

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