Mexican Style Lasagne

Yields:	6-8 servings
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	Preparation	20 minutes
	Cooking	60 minutes
	Ready In	80 minutes

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Ingredients

10	ounce can	enchilada sauce
16	ounces	tomatoes, canned	cut up, undrained
6	ounces	tomato paste
15	ounces	black beans, canned	drained
9	ounces	lasagna noodles
1	pint	cottage cheese	(2 cups)
3	cups	cheddar cheese	shredded
1	x	scallions, spring or green onions	sliced

Directions

Preheat oven to 375 degrees F.

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.

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Member Review

Best Ever Low-Fat Baked Chicken

Yummo ! We are always looking for low fat ideas that don't taste low fat - well done. I made it twice and just for something different i layered my baking tray with low fat tomato and garlic ( pasta sauce ) placed the chicken on top and cooked ... it worked very well and added a little more LOW FAT flavour..

Reviewed by MissC