Meatless Tortilla Lasagna

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.