you are looking for a delicious yet healthy dish that caters to diabetic dietary needs, look no further than the Mexican Style Diabetic Lasagna. This recipe combines the rich, vibrant flavors of Mexican cuisine with diabetic-friendly ingredients that ensure a nutritious meal. The ground sirloin melds perfectly with the chopped tomatoes and green chilies, creating a mouthwatering base that is both hearty and satisfying.
What makes this lasagna particularly suitable for diabetics is the thoughtful selection of ingredients. Reduced-fat or fat-free cottage cheese and shredded Mexican blend cheese keep the dish lower in fat, while the use of corn tortillas provides a gluten-free option for those who need it. The inclusion of egg whites instead of whole eggs cuts down on cholesterol, making this a heart-healthy option.
The process of assembling this lasagna is where the magic happens. Picture this: you start by preparing the meat mixture with aromatic spices like chili powder and cumin, then layer it with tortillas, corn, and cheese. Each layer is carefully crafted to ensure a balanced bite every time. The final bake melds all the flavors together, resulting in a dish that is both comforting and exciting to the palate.Outrageously popular and easy Mexican lasagna recipe. I make this easy dinner and best of all, this is also a healthy Mexican lasagna recipe! Try serving with this easy fresh salsa recipe.
Ingredients:
- 1 pound ground sirloin
- 1 (14 1/2-ounce) can chopped tomatoes with juice
- 1 (4-ounce) can chopped green chilies drained
- 2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon minced garlic
- salt and pepper to taste
- 2 egg whites
- 2 cups reduced-fat or fat-free cottage cheese
- 14 6-inch corn or flour tortillas cut into quarters (corn for Gluten-free option)
- 1 1/2 cups corn
- 2 cups shredded reduced-fat Mexican blend cheese
Instructions:
Line baking dish with six quartered tortillas. Layer all the corn, half meat mixture, half cheese, four quartered tortillas, then all cottage cheese mixture, remaining half meat mixture, and remaining four quartered tortillas. Top with remaining cheese. Bake, uncovered, 30 minutes
Preheat oven 350 ̊F. Coat 13x9x2-inch baking dish with nonstick cooking spray.
In large nonstick skillet, cook meat over medium heat until done. Add tomatoes with juice, green chilies, chili powder, cumin, garlic, and season to taste. Set aside.
In bowl, blend egg whites and cottage cheese well. Set aside.
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