Mexican Lasagna
"Don’t think lasagna is just an Italian recipe. Layer corn tortillas with ground seasoned beef, salsa, and cheese and you have the beginning of a Mexican-inspired lasagna. And thanks to corn tortillas, this recipe is gluten-free...."
INGREDIENTS
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Vegetable oil spray, for misting the baking dish
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1 pound lean ground beef
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Olive oil (optional)
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2 cups frozen, canned or fresh corn kernels
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1 can (15 ounces) tomato sauce
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1 cup salsa
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1 tablespoon chili powder
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2 teaspoons ground cumin
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1 container (16 ounces) low-fat, small-curd cottage cheese
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2 eggs, lightly beaten
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¼ cup (1 ounce) grated Parmesan cheese
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1 teaspoon dried oregano
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1 clove garlic, crushed in a garlic press
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12 corn tortillas (8 inches in diameter)
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1 cup shredded Cheddar cheese
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