Cheesy Corn & Zucchini Lasagna

• 1 jar (16 oz.) TACO BELL Thick & Chunky Salsa
• 2 cups frozen corn, thawed
• 2 zucchini, thinly sliced
• 1 Tbsp. chili powder
• 4 cups coarsely crushed baked tortilla chips
• 1 container (24 oz.) BREAKSTONE'S or KNUDSEN Cottage Cheese
• 2 Tbsp. chopped fresh cilantro
• 1 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses

1. Heat oven to 375F.
2. Combine first 4 ingredients.
3. Layer 1/3 of the salsa mixture, and half each of the crushed chips, cottage cheese and cilantro in 13x9-inch baking dish.
4. Repeat layers.
5. Top with remaining salsa mixture; sprinkle with shredded cheese.
6. Bake 40 min.
7. or until heated through.

taco, frozen corn, zucchini, chili powder, tortilla chips, s, fresh cilantro, milk

Taken from www.kraftrecipes.com/recipes/cheesy-corn-zucchini-lasagna-156564.aspx (may not work)