Enchilada Lasagna

Freezer Meals

School has started and with that comes many activities that go along with it. Families are busy, and it becomes increasingly difficult to put a hot meal on the table each evening. Instead of going through the drive-up window and busting your food budget, consider taking a bit of time to make freezer meals. They are economical, nutritious and easy to prepare.

When preparing the meals, you may want to have a supply of gallon-sized plastic freezer bags and disposable foil pans. Another handy tip is to get some crockpot liners, which make for easy cleanup.

Put the name of the recipe, date you prepared it, and any pertinent directions on the outside of the container. All you need to do is pour it into your crockpot, or put into a hot oven, and dinner will be ready. How easy is that?

Enchilada Lasagna

Course Entrée


  • 1-1/2 lbs. lean ground beef
  • 1 medium onion chopped
  • 1 clove garlic minced
  • 1- 14.5 oz. can Mexican-style tomatoes undrained
  • 1-2 t. ground cumin
  • 1 egg beaten
  • 1-1/2 c. low fat cottage cheese
  • 3 c. shredded Mexican blend cheese
  • 8 (8-inch) flour tortillas cut in half
  • 1 c. Cheddar cheese shredded
  • 1 10 oz. enchilada sauce


  • In a skillet, cook the ground beef, onion and garlic; drain.
  • Stir in tomatoes, enchilada sauce and cumin and bring to a boil.
  • Reduce heat; simmer uncovered for 20 minutes.
  • In a bowl, combine egg and cottage cheese; set aside.
  • Using cooking spray, spray a 9x13-inch foil pan.
  • Spread one-third of meat mixture in pan. Layer with half of the Mexican blend cheese, tortillas, cottage cheese mixture and meat sauce. Repeat layers. Sprinkle with cheddar cheese.
  • Cover and freeze for up to three months.
  • Thaw and bake covered at 350 degrees for 25 minutes.
  • Uncover and bake 10 minutes or until bubbly.
  • Let stand 10 minutes before cutting.
  • Serve with freshly chopped cilantro, tomatoes and green onions, if desired.