Mexican Lasagna

This is definitely one of my favourite recipes, it's cheesy, delicious, and a crowd-pleaser.  I have made if for quite a few different people and they always love it.  I usually serve it with sour cream and salsa, but you can also throw some sliced black olives, tomatoes, avocado, or shredded lettuce on top as well.  The recipe doubles well, just make it in a 9x13 inch pan instead.  I find this lasagna just as good the next day, so I definitely like to have left-overs.  

Mexican Lasagna

1 small onion, diced
1 tbsp. olive oil
1 lb lean ground beef
2 cloves garlic, finely diced
2 tbsp. chili powder (homemade recipe here)
540 ml can tomato sauce
1 tsp sugar
1 egg
1 cup cottage cheese
1 cup Mozzarella cheese, grated
1/2 cup Cheddar cheese, grated
3 large tortillas
2 green onions, sliced
Toppings:
salsa
sour cream
shredded lettuce
diced tomatoes

Heat oil in large skillet.  Add onions and cook until soft.  Add ground beef and garlic and cook until beef is browned.  Mix in chili powder and then add tomato sauce and sugar.  Simmer for 15 minutes, stirring often.
Preheat oven to 350F.  Beat the egg and then mix with cottage cheese.
Spread the bottom of a 9x9 pan with 1/3 of the beef and sauce.  Cover with 1/2 of the Mozzarella cheese.  Place a tortilla on top, cutting so that it fits.  Add the cottage cheese and cover with another tortilla.  Cover the tortilla with 1/3 of the beef and the rest of the Mozzarella cheese.  Place the last tortilla on top and cover with the rest of the beef and the Cheddar cheese.  Sprinkle the green onion over top.  Bake for 30 minutes.  Serve with salsa, sour cream or any other toppings.  Enjoy!