Beef Enchilada Lasagna Casserole

Directions

1. In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, enchilada sauce and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
2. In a small bowl, combine egg and cottage cheese; set aside. Spread a third of the meat sauce into a greased 13x9-in. baking dish. Layer with half of the tortillas, cottage cheese mixture, cheese blend and a third of the meat sauce. Repeat layers. Sprinkle with cheddar cheese.
3. Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before cutting.