Mexican Lasagna

This is a great recipe from one of my favorite healthy cookbooks...'The Moms Guide to Meal Makeovers'. We have liked just about everything I have made from it. This was our dinner last night, along with a green salad and cornbread:

Mexican Lasagna


1 pound lean ground beef (90% or higher)
1 large carrot, shredded (about 1 cup)
One 16-ounce jar salsa
One 15 1/2-ounce can black beans, drained and rinsed
One 10-ounce bag or box frozen corn kernels, thawed (about 2 cups)
1 teaspoon chili powder
1 teaspoon ground cumin
Five 8-inch flour tortillas, cut in half
One 16-ounce container lowfat cottage cheese
1 1/2 cups preshredded reduced-fat Cheddar cheese ** I USE MORE
Cook the meat and carrot in a large nonstick skillet over medium-high heat, breaking up the large pieces, until no longer pink, about 5 minutes. Drain excess fat. Preheat the oven to 375°F. Add the salsa, black beans, corn, chili powder, and cumin to the skillet and stir to combine. To assemble the lasagna, arrange a third (about 2 cups) of the meat mixture in a 9 x 13-inch baking dish. Layer half the tortillas over the meat, allowing them to overlap. Spoon half of the cottage cheese and 1/2 cup of the Cheddar cheese over the tortillas and spread evenly.
Place 2 more cups of meat mixture over the cottage cheese. Layer with the remaining tortillas and cottage cheese. End with the meat mixture. Top with the remaining Cheddar cheese and bake uncovered until the cheese melts and the lasagna is heated through, about 25 minutes.