CALIFORNIA LASAGNE

1 lb. ground beef
1 onion, chopped
1/2 cup chopped celery
1 garlic clove, crushed
1 (16 oz.) can tomatoes, chopped
1 (11 oz.) jar of enchilada sauce
1 teaspoon salt
1/4 cup vegetable oil
8 (6-inch) corn tortillas
8 oz. Monterey Jack cheese, thinly sliced
1 cup (8 oz.) Ricotta cheese
1 egg, beaten
1 cup (4 oz.) shredded Cheddar cheese

In large skillet, combine beef, onion, celery and garlic. Cook until beef is browned. Add tomatoes, enchilada sauce and salt. Cook uncovered, 15 minutes, stirring occasionally. Heat oil in a medium skillet. Add 1 tortilla; cook over medium heat until soft but not crisp. Drain on paper towel. Repeat with remaining tortillas. Cut each tortilla in half.
Preheat oven to 350 degrees. Spread 1/3 meat mixture on bottom of a 13”x9” baking pan. Top with half the Monterey Jack cheese. In small bowl combine ricotta and egg. Spread half the ricotta mixture over the layer of Monterey Jack. Then add a layer of half the softened tortillas. Repeat layering, ending with 1/3 of meat sauce on top. Sprinkle with Cheddar cheese and back for 20 to 25 minutes or until cheese melts and mixture is bubbly. Makes 6 to 8 servings.