Low-Fat Mexican Lasagna

Shard by: Dancer^

4.3 Points Per Serving

1 pound lean ground sirloin

1/2 cup chopped celery

1/2 cup chopped onion

2 cloves garlic, minced

1/4 cup chopped green bell pepper

1 (14.5-ounce) can tomatoes, crushed

1 (14-ounce) can enchilada sauce, divided

Salt and pepper to taste

4 slices light (1/3 less fat) American cheese

1 cup low-fat cottage cheese

1 egg white, beaten

6 medium flour tortillas, cut into thirds

Combine ground sirloin with next four ingredients in pan, cooking over medium heat. Drain any fat. Add tomatoes, 2/3 of the can of enchilada sauce, and salt and pepper to taste. Bring to boil; reduce heat and simmer for 10 minutes. Meanwhile, combine both cheeses and egg white in food processor until blended and American cheese is in pieces; set aside. In frying pan coated with non-stick cooking spray, heat remaining enchilada sauce a little at a time and fry flour tortillas until soft. Remove, continuing to add sauce and fry tortillas until all have been done. Spoon one-third meat mixture into a 12-by-8-by-2-inch baking dish. Spoon half cheese mixture over meat. Top with half of tortillas. Repeat layers, ending with meat. Bake at 350º for 25 minutes. Let stand for 5 minutes before cutting.

Makes 6 servings

Per serving Calories...217...Fat....7 g...Fiber...3 g.