Enchilada Lasagna

Ingredients

• 1.5 lb ground beef 80% lean (at least )
• 0.5 cup onion chopped
• 3 cloves garlic chopped
• 10 oz enchilada sauce red canned
• 2 teaspoons ground cumin 
• 1 teaspoon salt 
• 1  eggs beaten
• 1.5 cups curd cottage cheese 
• 4 oz chilis green chopped canned
• 12  no boil lasagna noodles 
• 16 oz cheddar cheese shredded
• 14.5 oz canned tomatoes diced organic drained canned

Equipment

• bowl
• frying pan
• ladle
• oven
• baking pan
• glass baking pan

Directions

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2. In 12-inch nonstick skillet, cook beef, onion and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in 1 can of enchilada sauce, the cumin and salt; set aside. In small bowl, mix egg, cottage cheese and chiles; set aside.
3. Using remaining can of enchilada sauce, ladle 1/3 cup of the sauce into baking dish. Top with 4 noodles, half of the beef mixture (about 1 3/4 cups), half of the cottage cheese mixture (about 1 cup) and 1 cup of the shredded cheese. Repeat layers. Top with remaining 4 noodles.
4. Pour remaining enchilada sauce over noodles. Spoon tomatoes over sauce.
5. Cover; bake 45 minutes. Uncover; sprinkle with remaining 2 cups shredded cheese.
6. Bake 10 to 15 minutes longer or until edges are bubbly.
7. Let stand 10 minutes before cutting.