I love lasagna and I love tacos. This Low Calorie Southwestern Lasagna will satisfy your craving for both without any guilt!

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I seriously have to say that two of my most favorite foods (and that’s a list of like 100, full disclosure) are lasagna and tacos.

Lasagna has lots of cheese and pasta so it’s never a low point meal.

Tacos, well, tacos are filled with fat and carbs too.

I was watching the Food Network a few weeks ago and saw them making a lasagna.

As I was drooling watching the stringy cheese and the look on the faces of the judges trying the food, I also wanted tacos.

So, I started thinking about how I could make a lasagna that would be healthier.

My mind turned to whole wheat pasta, which, while it may be healthier for you, the points value wasn’t a lot smaller.

I thought about trying to use eggplant slices, but…that just wouldn’t be anything close to the real deal.

Then I thought about tortillas, but flour ones are so many points.

I remembered when I did a round of 21 Day Fix, two corn tortillas was equal to one yellow, so I looked into the points value of them.

Then my taco craving took over because corn tortillas remind me of Mexican style tacos with steak, cilantro and lime. YUM.

I thought to myself, “I’m going to make a taco lasagna!”

So I played around with some ingredients.

I originally had ground beef in this recipe but it just added points.

I like to try to keep my meals under 6 points.

I only get 23 points a day, so that gives me 3 meals and a couple snacks per day.

Anyway, I remember my mother made lasagna once with cottage cheese and it was so good!

So I played around with the ingredients and came up with a delicious taco lasagna.

I was going to name this post Weight Watchers Taco Lasagna but I think Weight Watchers Southwestern Lasagna sounds a lot more appealing.

I had to play around with the tortillas to get them to fit the pan, but it’s not that hard.

It’s kind of like a puzzle.

I basically tore them in pieces and laid them down to make corn tortilla layers.

You can do it, it just take a little playing around with.

I used petite diced tomatoes because that’s what I had in my pantry, but you can use any type of cooked tomatoes you like.

Isn’t it weird that I can’t stand tomatoes raw but I can eat them in stuff like this Low Calorie Southwestern Lasagna?

I love me some ketchup and spaghetti sauce, and even tomato soup.

But seriously. If I had to bite into a raw tomato, it wouldn’t be pretty.

If you don’t like chunky tomatoes, try crushed.

I think I’ll try crushed next time.

And I say next time because I will definitely be making this again.

When I made it the first time, I set the temperature to 350 degrees but it wasn’t bubbling as fast as I wanted it to.

The cheese got a little too crispy and the inside was a little cool.

It really just needs to cook through and get hot.

So I upped it to 375 the second time I made it and put the cheese on after it was heated through and put it back in the oven.

You may have to adjust baking time depend on how your oven heats.

Mine actually seems to run warmer, so keep an eye on it as it bakes.

My husband loved this recipe and so did my toddler, so it will satisfy even the pickiest of eaters.

The serving size is nice too.

I used a 9×9 baking pan and cut it into 6 equal pieces.

Pair this with a nice salad and you have a delicious meal for under 5 points!

Each serving of this Low Calorie Southwestern Lasagna is 4 Personal Points™.

***For the most accurate point value, please enter this recipe into your W.W. app. The WW Personal Points™ program is tailored to each individual, so your points may be different.***

Low Calorie Southwestern Lasagna

Ingredients:

1 15 oz. can of crushed tomatoes

1 8 oz. can of tomato sauce

1 8 oz. can of corn

1 small can of diced green chilies

1 tsp. of this spice

1 tsp. cumin

½ tsp. salt

¼ tsp. pepper

¼ tsp. garlic powder

1 egg, beaten

2 cups fat free cottage cheese

1 Tablespoon fresh cilantro, finely chopped

6 of these (click here for product)

1 cup fat free shredded cheese

Directions:

Preheat oven to 375 degrees (ovens will vary)
Mix tomatoes, corn, green chilies, cilantro and spices in a bowl.
In a separate bowl, mix cottage cheese and egg.
Spray baking dish with non stick cooking spray.
Tear tortillas into pieces to cover the bottom of the dish.
Place a layer of cottage cheese mixture over tortillas. (About ⅓ of the mixture)
Place a layer of tomato mixture on top of the cottage cheese mixture.
Repeat twice more. (Tomato mixture should be on top)
Place in oven for 25-35 minutes or until bubbling.
Remove from oven and sprinkle cheese on top.
Return to oven until cheese is melted to your liking.
Cut into 6 equal pieces and serve.

I hope you enjoy this Low Calorie Southwestern Lasagna as much as we did.

Leave me a comment below as to how you like it or send me a message through my contact page here.

Happy eating!

Carissa