Servings: 4 to 8

1/4 cup extra virgin olive oil ¼ cup extra virgin olive oil
1 med. onion, chopped 1 med. onion, chopped
3 cloves garlic, minced 3 cloves garlic, minced
2 tsp chili powder 2 tsp chili powder
1 tsp cumin 1 tsp cumin
1 cup cilantro, chopped 1 cup cilantro, chopped
4 oz. can chopped green chiles 4 oz. can chopped green chiles
28 oz. can tomato sauce 28 oz. can tomato sauce
salt and pepper to taste salt and pepper to taste
3/4 lb. ground beef ¾ lb. ground beef
1 egg 1 egg
1 egg white 1 egg white
1 pkg. (9-10oz) frozen spinach, thawed, squeezed dry 1 pkg. (9-10oz) frozen spinach, thawed, squeezed dry
2 cups small curd cottage cheese 2 cups small curd cottage cheese
5 oz. Cojita cheese, grated and divided in half 5 oz. Cojita cheese, grated and divided in half
1/4 tsp pepper ¼ tsp pepper
2- 4 oz. can chopped green chiles 2- 4 oz. can chopped green chiles
2- 4 oz. can sliced black olives, drained 2- 4 oz. can sliced black olives, drained
1 cup grated cheddar cheese, divided 1 cup grated cheddar cheese, divided
12 - 6 inch yellow corn tortillas 12 - 6 inch yellow corn tortillas

Sauté onion and garlic in olive oil until onion is soft. Add tomato sauce, chili powder, cumin, ½ cup cilantro and 1-4 oz. can green chiles. Let simmer.
Meanwhile, brown ground beef.  When done put into tomato sauce mixture.  Continue simmering.
While sauce simmers in a med. bowl, beat egg and egg white to blend.  Then stir in spinach, cottage and ⅓ of divided Cojita cheese, pepper and ¼ cup of chopped cilantro.
To assemble lasagna:  Spread ⅛ of (approxi. ½ cup) of sauce in a 7" push pan that has been sprayed with oil.  Top with a 1 corn tortilla.  Sprinkle ⅓ of 4 oz. can of chopped green chiles, ⅓ of 4 oz. can of sliced black olives, ⅓ of remain Cojita cheese and ⅓ of remaining cilantro.  Place another corn tortilla over top sandwiching the filling.  On top of corn tortilla spoon on a 1/6 of spinach mixture.  Repeat layers of sauce, corn tortilla sandwich layer and spinach mixture until you have 4 layers of sauce, 3 corn tortilla layers and 3 spinach mixture layers.  This will end with sauce on top.  Sprinkle top of lasagna with ½ cup of cheddar cheese.  Cover tightly with aluminum foil.  Prepare aluminum foil sling or put on silicone band sling for lowering lasagna into instant pot and removing after cooking.
Prepare Instant Pot:  1 ½ cups of water, trivet and lower lasagna on top of trivet.  Cook 20 minutes on high pressure. Natural pressure release for 20 minutes.  Then let sit 10 minutes before removing sides of pan and serving.
Once served wash up push pan assemble 2nd lasagna and begin cooking while enjoying dinner.  Great reheated next day for breakfast, lunch or dinner.

Recipe makes enough filling to make 2 - 7 inch push pans of lasagna.  Freeze some for lunches.  Recipe makes enough filling to make 2 to 7 inch push pans of lasagna.  Freeze some for lunches.