Similar to my Mexican Lasagna, this dish uses homestyle corn tortillas instead of lasagna noodles. Everything else about it is similar to traditional meatless Italian lasagna.
Meatless Tortilla Lasagna
1/2 batch of Lentil Spaghetti Sauce
12 homestyle corn tortillas, cut in semi-circles
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 cup shredded fontina cheese
2 cups lowfat cottage cheese
3 cups spinach or arugula leaves
cooking spray
1- Coat a 9x13 pan with cooking spray.
2- Combine the mozarella, Parmesan, and fontina cheeses. Set aside.
3- Layer the following on the pan:
1/3 of the sauce
6 of the tortilla semi-circles
1/2 of the cottage cheese
1/2 of the spinach or arugula
6 of the tortilla semi-circles
1/3 of the sauce
1/2 of the mozzarella cheese mixture
6 of the tortilla semi-circles
rest of the cottage cheese
rest of the spinach or arugula
rest of the tortilla semi-circles
rest of the sauce
rest of the mozzarella cheese mixture
4- Cover with foil and refrigerate until ready to bake. Overnight works nicely.
5- Bake covered at 400 for 45 minutes. Uncover and bake an additional 20 minutes or so, until the cheese starts to brown on top.
6- Remove from oven and let rest for 15 minutes before serving.
