Mexican Inspired 'lasagna'

Photo: retiredwithnoregrets

Ingredients

4 1/2 cups "Kicking Vegetarian Pasta Sauce"

15 ounces can black beans, rinsed, drained

15 ounces can refried black beans

1 small can Rotel Tomatoes

16 ounces low fat cottage cheese

1 box Boles Gluten free no boil lasagna noodles

1 cup nacho flavored cheese, divided

1 tablespoon dehydrated onion

1 teaspoon cajun-style spice

1 teaspoon chipotle pepper

1 small eggplant, thinly sliced

Preparation

Cut the ends off the eggplant, cut in half lengthwise, then slice into thin slices

Saute the eggplant in an iron skillet with about 2 tablespoons of oil. Cook on high, turning frequently. Reduce the heat to low and place top on skillet to finish cooking. Turn off heat.

Pour refried beans in a pot with half of the Rotel tomatoes, heat on low heat stirring to combine

Place drained black beans in a small pot or dish, add a tablespoon of Rotel, stir, set aside

Pour the pasta sauce in another pot, add remainder of Rotel tomatoes,onions, spice and pepper, heat on low heat

Spray a large baking dish with non stick spray. Preheat oven to 350 F.

Spread a thin layer of pasta sauce over the bottom of the baking dish. Start with placing slices of lasagna noodles in the bottom of the dish.

Continue layering, alternating with ingredients. Finish up with lasagna noodles and pasta sauce.

Sprinkle with cheese.

Cover with non-stick aluminum foil or foil sprayed with oil.

Bake for 45 minutes. Remove cover.

Sprinkle mixed cheese evenly over top and return to oven

Reduce oven to 250 F.

Bake for another 10 minutes. Remove from oven. Let it set for 10 minutes before serving.

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About

This recipe uses sauce from my recipe "Kicking Vegetarian Pasta Sauce". You can also use any (non-meat) pasta sauce that has chunks of vegetables in it.