Tex-Mex Lasagna

1 pound ground lean beef
1 can (16 ounces) whole tomatoes, undrained, and cut up
1 package (about 1-1/8 ounces) taco seasoning mix
1-1/2 cups (12 ounces) cream-style cottage cheese
2 cups shredded cheddar cheese
2 eggs, slightly beaten
12 (6-inch) whole-wheat tortillas
1 medium tomato, chopped
1 cup shredded lettuce

Directions
Preheat oven to 350 F. In a large skillet, brown ground beef; drain. Stir in canned tomatoes and taco seasoning. Reduce heat and simmer uncovered, 5 minutes. Remove from heat. In a medium bowl, combine cottage cheese, 1 cup cheddar cheese, and eggs. Set aside. Overlap 3 tortillas in bottom of greased pan (8×12). Overlap 6 tortillas around sides of the dish. Spoon beef mixture evenly over tortillas; top with remaining 3 tortillas. Spoon cheese mixture evenly over tortillas. Bake, covered, at 350 for 45 minutes or until cheese mixture is set. Top with remaining cheese. Arrange lettuce before serving around the edges of the casserole. Let stand for 5 minutes before serving.

Serves 6