Meatless Mexican Lasagna

Meatless Mexican Lasagna
Serves: 2-4

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Ingredients

3 medium potatoes
Butter
6 egg whites
Dash of milk
Olive oil
1 large red onion, chopped
1 can tomatoes with the juice, chopped
Mexican seasoning: 1/2 tbsp cumin, 1/2 tsp oregano, s&p
Cheddar Cheese, grated
Salsa
4-8 large tortillas

Directions

1. Boil the potatoes whole, un-peeled for about 25 minutes, then let them cool for a while or run them under cold water to help them cool faster.

2. In the meantime, whisk your egg whites with a dash of milk. Add them to a hot pan and scramble them. Set them aside.

3. Melt some butter in a large frying pan over medium heat. Slice the potatoes (I remove the skins). Place the slices into the pan and let them sit, browning for about 5 minutes. Flip and brown them another 5 minutes. Remove from the pan and set aside.

4. Preheat your oven to 375 F.

5. In the same pan you cooked the potatoes, add a little olive oil, then the chopped onion. Cook for about 5 minutes until soft.

6. Add the tomatoes and Mexican seasoning to the pan. Let it all simmer until most of the liquid is boiled off, about 10 minutes.

7. Layer the lasagna as follows:
- 2 tortillas on the bottom
- the potato slices topped with salsa and some shredded Cheddar
- 1 tortilla
- the onion/tomato mix, egg whites and more cheese
- 1 tortilla and some more Cheddar

8. Bake uncovered for about 25 minutes until it's all bubbly and smelling divine. Brown the cheese under the broiler.

Note: I am allergic to egg yolks, but feel free to use the entire egg in this recipe!

Note: We like our Mexican dishes mild, but you can add spices to your Mexican seasoning such as chili powder and cayenne. You can also add garlic and onion powder.

Note: I use a round glass dish, the diameter is the size of a large tortilla. Depending on the dish you use, you may need more tortillas during the layering process. If you use a big dish, you may want to double up some of the ingredients so the lasagna isn't too flat.