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1
Preheat the oven to 350 degrees F.
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2
In a large skillet, saute the onion in a bit of olive oil.
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3
If using already cooked or leftover meat, cut it into bite-sized pieces and add it to the skillet to heat.
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4
If using raw meat (such as ground beef), cook it in the skillet with the onions and drain off the fat after the meat is browned.
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5
Add the salsa, enchilada sauce, taco seasoning and olives to the mixture in the skillet.
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6
Mix well and heat through, then remove from heat.
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7
Beat the 2 eggs in a small bowl and then mix with the cottage cheese.
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8
Spray a 9 x 13 inch pan with non-stick spray.
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9
Put half of the meat mixture into the pan.
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10
Count up the number of tortillas you have and divide by 2.
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11
Take half the tortillas and layer them in the pan.
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12
I use 6 tortillas in 2 rows of 3, slightly overlapping in the pan.
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13
Then, I take any tortillas I have left, tear them into quarters, and use them to fill in the corners and edges.
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14
Spoon half the cottage cheese mixture over the tortillas and carefully spread out.
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15
Next, add a layer of shredded cheese.
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16
Repeat the layers again (meat mixture, tortillas, cottage cheese mixture, shredded cheese).
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17
Bake until the cheese is melted and lasagna is bubbly, approximately 30-40 minutes.
