Mexican Skillet Lasagna
This easy Mexican-inspired lasagna recipe replaces the noodles with tortilla strips that become like tender ribbons in the cayenne- and cumin-spiked tomato sauce. Topped with Cheddar and cream cheese, the lasagna is just as soulful as its Italian cousin and can be made on a busy weeknight in about 30 minutes using a single skillet. Excerpted from The Dinner Plan by Kathy Brennan and Caroline Campion, published by ABRAMS © 2017.
Tips: This recipe is a great way to use up a bag of tortillas. If you have smaller ones, a total of six should be enough; if you have larger ones, use about three.
For Staggered Serving: The lasagna is best served hot or warm. It will keep, covered, at the back of the stove for up to 2 hours. For "doctoring," you can set out some lime wedges, sour cream and hot sauce.
Photo: Maura McEvoy
5 fat, 4 medium-fat protein, 3 vegetable, 2 high-fat protein, 1 1/2 starch