With cooler temperatures on the way, this lasagna is a great way to warm up!
| 1 | lb | ground beef |
| 1 | medium onion (chopped) | |
| 1 | c | zucchini (shredded) |
| 10 | oz | black beans (drained) |
| 10 | oz | corn (drained) |
| 4 | c | Stonyfield Organic Low Fat Plain Yogurt (to yield 2 cups plain yogurt cheese*) |
| 3 | oz | green chilies (chopped) |
| 2 | tsp | garlic powder |
| 1⁄2 | tsp | salt |
| 1⁄2 | tsp | pepper |
| 2 | eggs | |
| 1 | c | mozzarella cheese (shredded) |
| 1 | c | Monterey Jack cheese (shredded) |
| 12 | corn tortillas | |
| 32 | oz | pasta sauce |
*For Yogurt Cheese: Using a yogurt cheese maker or layered cheese cloth, strain the whey from 4 cups of yogurt for 3-6 hours in the refrigerator. This should yield 2 cups of yogurt cheese.
Preheat oven to 375°.
Brown beef and onion and drain well. Allow to cool.
Using a large mixing bowl, fold the vegetables, beef mixture, mozzarella cheese, herbs, salt, pepper and eggs into the yogurt cheese.
In a 9x13 inch pan place a couple of tablespoons of sauce on bottom, spreading evenly.
Cut the tortillas in half to make them easier to work with, and layer them in the bottom on the pan.
Top with half of the vegetable filling, then half of the sauce. Repeat for the second layer. Finish with the remaining tortillas and monterey jack cheese.
Bake covered with foil for 1 hour. Remove foil for the last 10 minutes for cheese to brown.