Enchilada Lasagna

1 Pounds Ground Beef
1 Medium Onion, Chopped
1 Garlic Clove, Minced
1 Can (14 Ounces) Stewed Tomatoes, Undrained
1 Can (10 Ounces) Enchilada Sauce
1 to 2 Teaspoons Ground Cumin
1 Egg, Beaten
1 Cups (12 Ounces) 4% Cottage Cheese
3 Cups (12 Ounces) Shredded Mexican Cheese Blend
8 Flour Tortillas (8 Inches), Cut In Half
1 Cup (4 Ounces) Shredded Cheddar Cheese

1. In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain.  Stir in the tomatoes, enchilada sauce and cumin.  Bring to a boil.  Reduce heat; simmer, uncovered, for 20 minutes.
2. In a small bowl, combine egg and cottage cheese; set aside.  Spread a third of the meat sauce into a greased 13×9-inch baking dish.  Layer with half of the cheese blend, tortillas, cottage cheese mixture, and remaining meat sauce.  Repeat layers.  Sprinkle with cheddar cheese.
3. Cover and bake at 350F for 20 minutes.  Uncover; bake 10 minutes longer or until bubbly.  Let stand for 15 minutes before cutting.