south of the border lasagna

This recipe reminds me of my friend Erin R. because I served this for dinner the last time I saw her and her family before they moved away. This recipe is a keeper.

south of the border lasagna (cookbook: The Junior League Centennial Cookbook)
2 pounds lean ground beef
1 onion, chopped
1 clove garlic, minced
2 tablespoons chili powder
3 cups tomato sauce
1 teaspoon sugar
1 tablespoon salt
1/2 cup sliced black olives
1 (4 ounce) can chopped green chiles
12 corn tortillas or lasagna noodles
2 cups small curd cottage cheese
8 ounces Monterrey Jack cheese, grated
1 cup grated Cheddar cheese
toppings: chopped scallions, sour cream, sliced black olives

In a large heavy skillet, brown the meat over medium high heat, stirring to break up lumps. Add onion and garlic and cook until onion is translucent. Add the chili powder and mix well. Add the tomato sauce, sugar, salt, olives and chiles. Simmer uncovered for 15 minutes.
Heat the oven to 350. Place 1/3 of the meat mixture in a 13x9 baking dish. Top with a lyer of half the Monterrey Jack cheese. Spoon on half of the cottage cheese and cover with half of the tortillas. Repeat the process, ending with the meat sauce on top. Cover with grated Cheddar cheese and bake for 30 minutes until bubbly.
Allow the lasagna to stand at room temperature for 15 minutes before cutting into squares. Place the toppings in small bowls and let guests serve themselves.