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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