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Mexican Lasagna
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| 1 lb. | ground beef or turkey breast, extra lean |
| 1/2 lg. | onion, chopped |
| 1 clove | garlic, minced |
| 1 1/2 cups | low-fat cottage cheese, puree in blender |
| 1 cup | sour cream |
| 1 jar | chopped green chilies |
| 1/2 cup | cilantro, chopped |
| 2 teas | ground cumin |
| 1/8 teas | salt |
| 2 1/2 cup | salsa |
| 4 | whole wheat tortillas, halved |
| 1 1/4 cup | monterey jack cheese, shredded |
Preheat the oven to 350.
Coat a 13x9 baking dish with cooking spray, and place over medium heat. Add the ground beef or turkey and cook, turning several times, for 5 minutes or until no longer pink.
Remove the beef to a medium bowl. Wipe the skillet with a paper towel. Coat the skillet with cooking spray. Place over medium heat. Add the onion and garlic. Cover and cook, stirring occasionally, for 7-8 minutes, or until lightly browned. Add to the ground beef in the bowl.
In another medium bowl, combine the cottage cheese, sour cream, peppers, cilantro, cumin and salt.
Spread 1 cup of the salsa across the bottom of the baking dish Arrange half of the tortillas evenly over the salsa. Spread half of the cheese over the tortillas. Top with half of the beef . Top with 1 cup of the remaining salsa and 1/2 cup of the monterey jack cheese. Repeat the layering sequence with the remaining tortillas, cheese, and beef mixture. Sprinkle with the remaining salsa and 3/4 cup monterey jack cheese.
Bake for 30 minutes, or until heated through. Loosely cover with foil if the cheese browns too quickly.
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