Vegetarian Mexican Lasagna

This is kind of a different take on Enchilada Casserole, and it is loosely inspired by the Meal Makeover Moms' recipe. I recommend the thicker "homestyle" corn tortillas for this. It takes on a texture similar to lasagna noodles in this dish.

This is a great make-ahead dish.

Vegetarian Mexican Lasagna

10 oz sliced mushrooms
1 teaspoon olive oil
10 oz bag frozen corn, thawed
2 cups cooked red kidney beans (or 1 can)
1 16-oz jar medium salsa
1 teaspoon cumin
1 teaspoon chopped fresh cilantro
8 homestyle corn tortillas, cut in half
1 16-oz container 2% cottage cheese
2 cups 2% Mexican blend shredded cheese
1 cup crumbled feta cheese

1- Preheat oven to 375.

2- In a skillet, heat the oil and sautee the mushrooms until they have released all their liquid (about 5-7 minutes).

3- Add beans, corn, salsa, and seasonings and mix well.

4- Grease a 9 x 13 baking dish.

5- Layer the following on the baking dish:
1/3 of the bean mixture
8 of the tortilla halves
1/2 of the cottage cheese
3/4 cup of the shredded cheese
1/3 of the bean mixture
8 of the tortilla halves
1/2 of the cottage cheese
3/4 of the shredded cheese
1/3 of the bean mixture
remaining 1/4 cup shredded cheese
feta cheese

6- Cover with foil and bake for 30 minutes.

7- Uncover, turn broiler on, and broil until cheese starts to brown, about 5 minutes.