Mexican Lasagna

This is one of my most shared recipes! Everyone loves this one, even my Sister-in-law who does not like ground meat. Leftovers are great too. A comfort food for your whole family or next party. Can be made ahead.

• Ready In: 50 mins
• Serves: 8

Ingredients

• 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)

Directions

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.