Mexican Lasagna

Submitted by Eileen Carroccio

Ingredients

1 can (10 oz.) of enchilada sauce
1 can (14 oz.) of chopped tomatoes
1 can (6 oz.) of tomato paste
1 can (16 oz.) of black beans, rinsed and drained
9 uncooked lasagna noodles
2 cups of cottage cheese
3 cups of shredded sharp cheddar

Directions

1. Preheat oven to 375 degrees

2. Mix first four ingredients together

3. Spoon 1/3 of the sauce mixture over bottom of a 9x13 inch dish pan

4. Top with three noodles

5. Spread one cup of the cottage cheese and 2/3 cup of the cheddar

6. Spoon half of the remaining sauce

7. Add another layer of noodles

8. Spread remaining cottage cheese, then one cup of cheddar

9. Add last three noodles and cover with remaining sauce, sprinkle with cheddar

10. Cover with foil and bake for 45 minutes until noodles are tender; let sit for five minutes

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