Mexican Lasagna

I took a how to can tomatoes class at the Utah State Extension and they served this.  I thought it was good.  They adapted it from:  http://www.tasteofhome.com/.

Serving size:    12 servings

Prep time:        45 minutes

Bake time:       30 minutes + 15 minutes standing time

Ingredients:

            1-2 pounds ground turkey

            1 medium onion, chopped

            1 garlic clove, minced

1 can (14.5 ounces) stewed tomatoes, undrained or

1 pint jar home canned tomatoes*

            1 can (10 ounce) enchilada sauce

            1 to 2 teaspoons ground cumin

            1 egg, beaten

            1 ½ cups (12 ounces) cottage cheese

1 ½ cups (12 ounces) shredded Mexican cheese blend

            8 flour tortillas (8 inches), cut in half

1 ½ cups (8 ounces) shredded cheddar cheese

Directions:

·         In a large skillet, cook the turkey, onion and garlic over medium heat until meat is no longer pink; drain.  Stir in 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. Combine shredded cheeses; set aside.  Spread a third of the meat sauce into a greased 13-inch x 9-inch 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° F. for 20 minutes.  Uncover; bake 10 minutes longer or until bubbly.  Let stand for 15 minutes before cutting.