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Like Garfield the cat, I suspect that lasagna could be the perfect food.  Unfortunately, while I like to create great food, I don't like drudgery, and cooking, draining, laying out etc. of lasagna noodles so they don't stick to one another isn't my idea of fun.  So we have lasagna a lot less often than I'd like.  Voila!  I'd heard about this but didn't have nerve to try it until yesterday. 

3/4 lb. very lean ground beef
1 med. onion, chopped fine
2 Tbsp. olive oil
1 tsp. Italian seasoning
1 tsp. dried oregano
1 tsp. garlic powder
red pepper flakes to taste (optional)
1 26-oz. bottle of your favorite spaghetti sauce, or 3-1/4 C. homemade
16 oz reduced fat ricotta or pot cheese (if it's lumpy, mash it)
8 oz. fat free sour cream
8 oz shredded mozzarella cheese, low fat or fat free
grated parmesan cheese
1/2 pkg. flour tortillas

Heat olive oil; add onion and ground beef and mash until beef is no longer red and the mixture is crumbly.  Add seasonings and stir for a moment longer.  Add spaghetti sauce.  Simmer for 10 minutes or so.

Mix ricotta and sour cream.   Preheat oven to 350°.

Cover bottom of a medium sized lasagna pan or casserole with a little of the 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 and carefully smear them around to pretty much cover the tortillas.  Sprinkle with mozzarella, then lightly with grated cheese.  Add a few spoonfuls of tomato mixture and spread to cover.

Add another layer of tortillas.   My lasagna dish takes three layers.  Continue as above.  Finish with tomato, then sprinkle generously with grated cheese.

Bake until bubbly, about 1/2 hour if the tomato sauce was hot, or 45 minutes if you made it ahead and 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.