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Mexi-Corn Lasagna *

Ingredients: 1 Pound(s) Taco shells 17 Ounce(s) Whole kernel corn; drain 15 Ounce(s) Cottage cheese sm curd 1 Cup(s) Cream cheese with chives 1 Tablespoon(s) Jumbo pasta shells 2 Eggs; slight beaten 1/4 Cup(s) Steak; good quality 1 Teaspoon(s) (1/2 7oz can) Green Chilies 12 Med. Onion, Chopped 1 Cup(s) Cheddar cheese; shredded Directions: Preheat oven to 375~. Brown meat; drain. Add corn, tomato sauce, picante sauce, chili powder and cumin. Simmer, stirring frequently for 5 minutes. Combine cottage cheese, eggs, parmesan cheese, oregano and garlic powder; mix well. Arrange 6 tortillas on bottom and up sides of lightly greased 9x13" pan, overlapping as needed. Top with half of the meat mixture. Spoon cheese mixture over the meat. Arrange remaining tortillas over the cheese, overlapping as needed. Top with the remaining meat mixture. Bake in preheated oven at 375~ about 30 minutes or until hot and bubbly. Remove from oven; sprinkle with the cheddar cheese. Let stand 10 minutes before serving (with additional picante sauce if desired.)
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Stir in remaining corn and green onions. Spray 2 individ 12 oz casseroles with Pam. Divide egg mixture between casseroles. Bake, Spinach lasagna Sauce Saute garlic and butter for 3 minutes in a largepot. stir in flour and seasonings. add half & half. bring to a boil, stirring constantly. Boil for one minute. Lasagna Saute onions and butter for five minutes. Add spinach, onions, cheese, egg a