Southwestern Lasagna (With No Noodles)

This has all the flavors I love - it's cheesy, spicy (but not too spicy) and has the "red meat" that my husband craves. Feel free to puree the tomatoes, I do because I don't like "chunks" in my lasagna. It's a winner all the way around at my house! Cooking time includes crockpot time.

• Ready In: 8 hrs
• Serves: 6-8

Ingredients

• 2  lbs  roast
• 1  medium onion, diced
• 15  ounces  enchilada sauce
• 14 1⁄2 ounces diced tomatoes, undrained
•  salt
• 1⁄4 teaspoon garlic powder
• 1⁄4 teaspoon pepper
• 1  cup cottage cheese
• 1⁄2 lb  grated monterey jack cheese
• 8  corn tortillas, halved
• 1⁄2 cup  shredded cheddar cheese

Directions

1. Put roast and onions in a crock pot, cook on low heat for 6 - 8 hours.
2. Shred the roast.
3. Preheat oven to 350.
4. In a large pan combine roast and onions with enchilada sauce, tomatoes, salt, garlic powder and pepper and bring to a boil.
5. Reduce heat and simmer uncovered for 20 minutes.
6. Spread 1/3 of the meat sauce in the bottom of a 9x13 baking dish.
7. Top with 1/2 of the monterey jack cheese, 1/2 of the cottage cheese and 1/2 of the tortillas.
8. Repeat layers, topping last layer with meat sauce.
9. Sprinkle with cheddar cheese.
10. Cover and bake for 20 minutes.
11. Uncover and bake for additional 10 minutes.
12. Let sit for 5 or 10 minutes before serving.