Mexican style lasagne
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Can Enchilada Sauce |
| 16 | ounces | Can Tomatoes -- cut-up, undrained |
| 6 | ounces | Can Tomato Paste |
| 15 | ounces | Can Black Beans -- drained |
| 9 | ounces | Lasagne Noodles-(about 9) |
| 1 | pint | Cottage Cheese -- (2 cups) |
| 3 | cups | Cheddar Cheese, Shredded -- |
| (3/4 pound) | ||
| Scallions -- sliced | ||
Directions
Preheat oven to 375.
In a bowl, combine enchilada sauce, tomatoes with their juice, and tomato paste. Mix to blend well. Stir in black beans.
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.
Add another layer of 3 noodles, remaining 1 cup cottage cheese, then sprinkle with 1 cup cheddar.
Add last 3 noodles, remaining tomato sauce, and remaining cup cheddar.
Cover tightly with foil and bake 50-60 minutes. Before serving, sprinkle scallions on top.
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