As the picture above shows, I still need to figure out how to remove casserole servings from the dish without making a big ol’ mess! Any tips?

I don’t know what it is about casseroles. I realize that they’re very 1950’s and not too sophisticated, but I just love the comfort and simplicity and melding of flavors that comes from a one-dish meal.

Thus, I’ve had my eye on Lisa’s recipe for Southwestern Lasagna ever since she first posted it in October. I finally whipped it up the other night with several modifications. I changed out the lasagna noodles for tortillas and used only pinto beans instead of black. I also added some diced green chilies to the cottage cheese mixture as well as some corn to the bean mixture. A little avocado to garnish and you’re good to go.

Thanks for the recipe idea, Lisa!

Southwestern Lasagna
Adapted from Lisa at In a Nutshell
Prep: 15 minutes
Cook: 45-50 minutes
Serves: 6-8

1 10 oz. can enchilada sauce
1 14.5 oz. can diced tomatoes, undrained
1 6 oz. can tomato paste (no salt added)
2 16 oz. cans pinto beans, rinsed and drained
1 small can of corn, drained
12 corn tortillas
1 small can diced green chilies
1 pint (2 cups) cottage cheese
3 cups (12 oz.) shredded cheddar cheese
sliced ripe avocado and chopped cilantro to garnish

Preheat oven to 375 degrees. In a bowl, combine enchilada sauce, tomatoes with their juice, and tomato paste. Mix to blend well. Stir in drained pinto beans and corn.

Combine cottage cheese and chilies in a small bowl.

Spoon one-third of tomato sauce mixture over the bottom of a 13×9 baking dish. Top with a layer of 4 tortillas. Spread evenly with 1 cup cottage cheese mixture and sprinkle with 1 cup cheddar. Spoon on half of the remaining tomato sauce mixture.

Add another layer of 4 tortillas, remaining 1 cup cottage cheese, then sprinkle with 1 cup cheddar.

Add remaining 4 tortillas, remaining tomato sauce, and remaining cheddar. Cover tightly with foil.

Bake 45-50 minutes. Let stand at least 5 minutes before serving. Garnish with sliced avocado and serve.