Quick & Easy Lasagna
A recipe from the Sneaky Kitchen
3/4 lb. very lean ground beef
1 med. onion, chopped fine
2 Tbsp. olive oil
1 tsp. Italian seasoning
1 tsp. oregano
1 tsp. garlic powder
red pepper flakes to taste (optional)
1 26-oz. bottle spaghetti sauce, or 3-1/4 C. 
16 oz reduced fat ricotta or pot cheese
8 oz. fat free sour cream
8 oz shredded mozzarella cheese, low or fat free
grated parmesan cheese
1/2 pkg. flour tortillas

Preheat oven to 350.  Heat olive oil; add onion & ground beef; mash until beef is no longer red & mixture is crumbly.  Add seasonings & stir for a moment longer.  Add spaghetti sauce.  Simmer for 10 minutes. Mix ricotta and sour cream.  

Cover bottom of a medium sized lasagna pan or casserole with a little sauce.  Cover with a single layer of tortillas.  Using kitchen shears, cut as needed to fill gaps. Drop some glops of ricotta/sour cream mixture onto the tortillas & carefully smear around to pretty much cover.  Sprinkle with mozzarella, then lightly with grated cheese.  Add spoonfuls of tomato mixture & spread to cover, then another layer of tortillas. My lasagna dish takes three layers.  Continue, ending with tomato, & sprinkle will with grated cheese.

Bake until bubbly, about 1/2 hr if tomato sauce was hot, or 45 minutes if made ahead & the entire dish was cold when you put it into the oven.

Note:  If you have a favorite lasagna recipe, use that, substituting flour tortillas for the lasagna noodles.  You may use either white or whole wheat tortillas according to your personal taste.