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MEXICAN LASAGNA

1 pkg corn tortillas
2 medium onions
4 cloves garlic
3 Tbsp. olive oil
1 large can tomato sauce
1 can tomatoes
2 tsp oregano
1/4 cup chopped parsley
1 can mild enchilada sauce
1 can Mexe-beans (Old El Paso)
3/4 lb Mozzarella cheese, shredded or thinley sliced
2 cups ricotta cheese
1/2 cup grated parmesan

Saute onions and garlic in olive oil till soft and transparent.
Stir in everything but cheeses.

To assemble, place of layer of tortillas, 1/3 sauce over then spread
layer of ricotta, layer of mozzarella, 1/3 parmesan. Repeat twice.

Bake at 350 for 20 - 30 minutes.

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