Mexican Enchilada Lasagna

Begin by heating a generous amount of oil in a substantial pot over an intermediate heat setting. Introduce the onion and garlic into the pot; stir constantly until the onion becomes transparent, approximately 5 minutes pass. Incorporate ground turkey into the mixture; cook until it loses its pink hue, roughly 5 minutes elapse. Discard any excess oil that accumulates.

Combine the turkey sauce and diced tomatoes in the pot; allow them to meld together, about 20 minutes. Remove the pot from the heat source.

Preheat your oven to a temperature of 375 degrees Fahrenheit (190 degrees Celsius).

In a small bowl, blend the cottage cheese, egg, and cumin together.

Apply 1/3 of the turkey sauce to the base of an 8-inch square baking dish; cover it with half of the corn tortillas. Spread 1/2 of the cottage cheese mixture on top; sprinkle 1/3 of the Mexican cheese above it. Repeat this layering process once more, concluding with the remaining turkey sauce and a generous helping of Mexican cheese.

Cover a large sheet of aluminum foil with cooking spray; place it over the baking dish, ensuring the coated side is facing downwards.

Place the prepared baking dish in the preheated oven and bake until it's bubbly, approximately 30 minutes. Remove the aluminum foil; continue baking until the top is browned, roughly 15 minutes pass. Allow the dish to cool for 15 minutes before serving; garnish with green onion