Mexican Corn Lasagna

This is a family dish of Tom's, and I'm so happy to have it.  We make this a couple of times a year, and each time I think, why don't we make this every week?  It is so damn good!

Ingredients

• 1 lb lean ground beef or turkey
• 1 can whole kernel corn (can use frozen instead)
• 8oz tomato sauce
• 1 cup picante sauce (your choice on heat, we use medium)
• 1 Tbs chili powder
• 1 1/2 tsp ground cumin
• 16oz low fat cottage cheese
• 2 eggs, lightly beaten
• 1/4 cup fresh grated parmesan cheese
• 1 teaspoon oregano
• 1/2 teaspoon garlic salt
• 1 cup shredded cheese (we use extra sharp white cheddar)
• Tortillas (corn or flour)

Directions

1. In a large skillet or Dutch oven, brown the meat over medium-high heat.  Drain off any fat.
2. Return meat to pan at medium heat.  Add chili powder and cumin and stir, cooking 2-3 minutes.
3. Add corn, tomato sauce, and picante sauce. Increase heat and simmer, stirring frequently, for about 5 minutes.
4. In a large bowl, combine cottage cheese, eggs (beaten), Parmesan cheese, oregano and garlic salt. Mix well.
5. In a 13x9x2 lightly greased baking dish, arrange tortillas on bottom and up sides of the pan, overlapping as necessary.
6. Top with half the cheese mixture.
7. Top with half the meat mixture.
8. Top with remaining cheese mixture.
9. Arrange another layer of tortillas over cheese, again overlapping as necessary.
10. Top with remaining meat mixture.
11. Finish by topping with shredded cheese.
12. Bake uncovered in at 375 degrees for 30 minutes or until top is melted and browned.