Enchilada lasagna casserole thingy

This was so yummy, I could've almost eaten the whole panful. Well, I would've been happy to eat the leftovers for a whole week, anyhow.

1-2 pkg small corn tortillas
1 jar salsa
1 tsp olive oil
2 medium onions, chopped
3 cloves garlic, minced
1 medium zucchini, diced
1 large carrot, diced
2 tsp chili powder
1 tsp each dried oregano and cumin
1 can refried beans
2-3 cups grated cheese (cheddar or monterey jack are nice)
2 cups cottage cheese
4 green onions, sliced

Heat oil in a skillet over medium heat; cook onions, stirring occasionally, for 3 minutes. Add garlic, zucchini and carrot; cook, stirring often, for 5 minutes. Stir in chili powder, oregano and cumin; then mix in the refried beans.

Preheat oven to 350 degrees.

In a large casserole dish, spread approx 1/2 cup salsa, then put down a layer of corn tortillas, cutting to fit if necessary. Spread with half of the refried beans/veggie mixture. Add another layer of tortillas. Spread with cottage cheese, green onions, and a handful of grated cheese. Put on another layer of tortillas, and spread with the rest of the bean mixture. Then add another layer of tortillas, and cover with a generous layer of salsa. Top with the rest of the cheese.

Bake for 40 - 50 minutes, till very bubbly and browned on top.

This recipe was adapted from Anne Lindsay's Bean and Veggie Burritos in her Lighthearted Everyday Cookbook; and inspired by the Pioneer Woman's White Chicken Enchiladas.