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Pam Collacott * Trillium Cooking School


MEXICAN LASAGNA                   

Serves 8 to 10.


1 1/2 pounds ground turkey or lean ground 
  beef, crumbled
1 medium onion, chopped
2 cloves garlic, minced
3 1/2 cups extra chunky salsa
Freshly ground pepper
1 container (475 - 500 g)  light cottage 
  cheese or light ricotta
1 egg
1/4 cup minced fresh parsley
2 cups shredded Monterey Jack cheese, 
  divided
12 to 15 small flour tortillas
1 medium tomato, seeded, diced
Chili powder
Optional toppings: Shredded lettuce, chopped 
green onions,  sliced black olives, guacamole, 
etc. 

1. In large skillet, cook turkey, onion and garlic 
over medium heat until meat is no longer pink.
Stir in salsa. Heat to boiling. Season lightly 
with pepper. 

2. In medium bowl, stir together cottage cheese, 
egg, parsley and 1 cup of the Jack cheese. 

3. To assemble, lightly grease or spray  the bottom 
and sides of a 13 x 9-inch baking pan. Cover
bottom and sides with a layer of tortillas. Spoon 
in turkey mixture in an even layer. Cover with a
layer of tortillas. Top with cottage cheese mixture 
in an even layer. Sprinkle diced tomato and
remaining cheese evenly on top. Sprinkle lightly 
with chili powder. Cover and refrigerate at this
point if desired.

4. Bake at 350 degrees F for 30 to 45 minutes, or 
until hot and bubbly. Let stand 5 minutes before
cutting into squares. Let each person garnish with 
the toppings of their choice.