Mexican Lasagna

Ingredients:

• 2 tablespoons olive oil
• 2 zucchini (large, chopped)
• 1 white onion (small, chopped)
• 1 clove garlic (finely chopped)
• 1 1/2 pounds lean ground beef
• 1 teaspoon dried oregano (leaves, crushed)
• 1/2 teaspoon ground chipotle chile pepper (or ground chili powder)
• 1 cup frozen whole kernel corn
• 1 jar (1 lb. 8 oz.) Ragu® Old World Style® Pasta Sauce
• 1 cup part-skim mozzarella cheese (shredded, about 4 oz)
• 10 corn tortillas (white, quartered)

Directions:

1. Preheat oven to 350°.
2. Heat olive oil in deep 12-inch nonstick skillet over medium-high heat and cook zucchini with onion, stirring occasionally, until tender, about 4 minutes. Stir in garlic and cook 30 seconds. Stir in ground beef, oregano and chipotle pepper and cook, stirring occasionally, until beef is browned, about 10 minutes. 
3. Stir in Pasta Sauce and corn. Simmer, stirring occasionally, until thickened, about 5 minutes.
4. Layer 1/3 of the tortillas in 13 x 9-inch baking dish
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