Mexican Lasagna

Ingredients

1/2 cup green pepper
1/2 cup chopped onion
2 1/2 cups salsa or crushed tomatoes
1 cup whole kernel corn (boiled)
2 tsp each chilli powder and ground cumin
3 jalapenos
1 cup cilantro (coriander leaves)
10 corn tortillas (6 inch) divided
2 cups cottage cheese or paneer grated
1 cup shredded sharp cheddar cheese
1/2 cup sliced ripe pitted olives (optional)
3 cups of Nutrela chunks soaked in warm water for 20 minutes
2 tbsp vegetable oil

Method:

1. Squeeze soya chunks and crush them with jalapenos and cilantro.
2. Brown this mixture in oil in a large skillet on medium heat for 5-6 minutes, add salsa or crushed tomatoes, corn and seasonings.
Layer 1/3 of the soya mixture, 1/2 of the tortillas and 1/2 of the cottage cheese in 13 x 9 -inch baking dish.
3. Repeat layers, ending with soya mixture. Sprinkle with cheddar cheese and olives.
4. Bake at 375 degrees F for 30 minutes