Must try recipe.....

Andrew and I are trying to eat healthy and get in shapse. So I have been cooking out of the Southbeach book. This meal is delicious, healthy and just as good reheated for left overs.

Mexican Lasagna Serves 8 Ingredients:
Try this lasagna when you’re in the mood for Mexican.
1 pound extra lean ground beef or turkey breast
1/2 large onion, chopped
1 large clove garlic, minced
1 1/2 cups low-fat cottage cheese
1 cup fat-free sour cream
1 jar (4 ounces) chopped green chile peppers
1/2 cup chopped cilantro (optional)
2 teaspoons ground cumin
1/8 teaspoon salt
2 1/2 cups salsa
4 whole wheat tortillas (6" in diameter), halved
1 1/4 cup (5 ounces) shredded, reduced-fat Monterey Jack cheeses

Instructions:Preheat the oven to 350°F. Coat a 13" X 9" baking dish with cooking spray.

Coat a large nonstick skillet with cooking spray, and place over medium heat. Add the ground beef or turkey and cook, turning several times, for 5 minutes or until no longer pink.

Remove the ground beef or turkey to a medium bowl. Wipe the skillet with a paper towel. Coat the skillet with cooking spray. Place over medium heat. Add the onion and garlic. Cover and cook, stirring occasionally, for 7 to 8 minutes, or until lightly browned.
Add to the ground beef or turkey in the bowl.

In another medium bowl, combine the cottage cheese, sour cream, peppers, cilantro (if using), cumin, and salt. Mix with meat and onions.

Spread 1 cup of the salsa across the bottom of the baking dish. Arrange half of the tortillas evenly over the salsa. Spread half of the cheese over the tortillas. Top with half of the ground beef or turkey mixture. Top with 1 cup of the remaining salsa and 1/2 cup of the Monterey Jack cheese. Repeat the layering sequence with the remaining tortillas, cheese, and ground beef or turkey mixture. Sprinkle with the remaining salsa and 3/4 cup Monterey Jack cheese. Bake for 30 minutes, or until heated through. Loosely cover with foil if the cheese browns too quickly.