Enchilada Lasagna

I made this divine lasagna last night for supper. My hunger level was peaking at high and I forgot to take a photo of the end result. (I'll provide one compliments of Taste of Home) This was a delicious recipe. As the directions say, definitely let it rest 15 minutes before slicing, giving it a chance to thicken-up. Enjoy.

Enchilada Lasagna
Courtesy of Taste of Home

Ingredients

• 1-1/2 pounds ground beef
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1 can (14-1/2 ounces) stewed tomatoes, undrained
• 1 can (10 ounces) enchilada sauce
• 1 to 2 teaspoons ground cumin
• 1 egg, beaten
• 1-1/2 cups (12 ounces) 4% cottage cheese
• 3 cups (12 ounces) shredded Mexican cheese blend
• 8 flour tortillas (8 inches), cut in half
• 1 cup (4 ounces) shredded cheddar cheese

Directions

• In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, enchilada sauce and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
• In a small bowl, combine egg and cottage cheese; set aside. Spread a third of the meat sauce into a greased 13-in. x 9-in. baking dish. Layer with half of the cheese blend, tortillas, cottage cheese mixture and remaining meat sauce. Repeat layers. Sprinkle with cheddar cheese.
• Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before cutting. Yield: 12 servings.