Vegetarian Layered Lasagna

This is a great gluten free & vegetarian option that the whole family will enjoy. Below I've provided a homemade enchilada sauce. Use your favorite canned enchilada sauce for an alternative and quicker option. 

Ingredients:

12           corn tortillas

Mixture Ingredients:

½ can     corn

1 c           cottage cheese

4 c           cooked spinach

1 c           pepper jack cheese

½ can     green chilies

1 can      black beans, drained

½ t          cumin

¼ t          garlic salt

Enchilada sauce Ingredients:

1 ½ T      chili powder

1/8 c      olive oil

2 T          corn starch

1 T          brown sugar

1 t           garlic powder

1 t           onion powder

1 t           cumin

½ t          coriander

8 oz.       tomato sauce

2 c           water

tt             salt & pepper

Directions:

Preheat oven to 350 degrees. Combine and simmer enchilada sauce ingredients until sauce thickens and is thoroughly mixed. Combine mixture ingredients in a medium bowl. Place 1 layer of 6 corn tortillas in a prepared 9”x13” pan, spread ½ of the mixture over tortillas, and ½ of the sauce. Repeat layer and top with extra cheese if you’d like. Bake for 1 hour.