Mexican-Style Lasagne
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 (10 oz) can enchilada sauce
1 (10 oz) can tomatoes, diced and undrained
1 (6 oz) can tomato paste
1 (15 oz) can black beans, drained
9 lasagne noodles
1 pint cottage cheese
3 cups cheddar cheese, shredded
scallions, sliced

Preparation

1 Preheat oven to 375. 2 In a bowl, combine enchilada sauce, tomatoes with their juice, and tomato paste. Mix to blend well. Stir in black beans. 3 Spoon a third of tomato sauce mixture over the bottom of a 12 x 8-inch baking dish. Top with 3 uncooked lasagne noodles. Spread evenly with 1 cup cottage cheese and sprinkle with 1 cup cheddar. Spoon of half of the remaining tomato sauce mixture. 4 Add another layer of 3 noodles, remaining 1 cup cottage cheese, then sprinkle with 1 cup cheddar. 5 Add last 3 noodles, remaining tomato sauce, and remaining cup cheddar. 6 Cover tightly with foil and bake 50-60 minutes. Before serving, sprinkle scallions on top.