Mexican Lasagna

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 lb ground turkey (beef or chicken ok too)
• 1 (17 ounce) can whole kernel corn, drained
• 1 (15 ounce) can tomato sauce
• 1 cup picante sauce
• 1 tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 1 (16 ounce) carton low fat cottage cheese
• 2 eggs, slightly beaten
• 1/4 cup parmesan cheese
• 1 teaspoon oregano
• 1/2 teaspoon garlic salt
• 12 tortillas
• 1 cup shredded cheddar cheese (4 oz)

Recipe

• 1 brown meat; drain.
• 2 add corn, tomato sauce, picante sauce, chili powder and cumin.
• 3 simmer, stirring frequently 5 min.
• 4 combine cottage cheese, eggs, parmesan cheese, oregano and garlic salt; mix well.
• 5 arrange 6 tortillas on bottom& up sides of lightly greased 13x9x2 inch baking dish, overlapping as necessary.
• 6 it will come above pan.
• 7 top w/1/2 meat mixture.
• 8 spoon cheese mixture over mixture over meat.
• 9 arrange remaining tortillas over cheese.
• 10 top w/remaining meat mixture.
• 11 you can stop here& refrigerate (lasagna will be more firm if you do, i recommend at least an hour to overnight).
• 12 if you don't refrigerate, it will have a more loose form, but still taste wonderful.
• 13 bake in preheated oven 375 about 30 minutes or until hot& bubbly.
• 14 remove from oven; sprinkle with cheese& let sit for 10 minutes before serving.