Mexican Style Lasagne
Yield
6 servingsPrep
20 minCook
60 minReady
80 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounce can |
enchilada sauce
|
|
| 16 | ounces |
tomatoes, canned
cut up, undrained |
|
| 6 | ounces |
tomato paste
|
|
| 15 | ounces |
black beans
drained |
|
| 9 | ounces |
lasagna noodles
|
|
| 1 | pint |
cottage cheese
(2 cups) |
*
|
| 3 | cups |
cheddar cheese
shredded |
|
| 1 | x |
scallions, spring or green onions
sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ounce can |
enchilada sauce
|
|
| 462.4 | ml/g |
tomatoes, canned
cut up, undrained |
|
| 173.4 | ml/g |
tomato paste
|
|
| 433.5 | ml/g |
black beans
drained |
|
| 260.1 | ml/g |
lasagna noodles
|
|
| 473 | ml |
cottage cheese
(2 cups) |
*
|
| 7.1E+2 | ml |
cheddar cheese
shredded |
|
| 1 | x |
scallions, spring or green onions
sliced |
*
|
Directions
Preheat oven to 375℉ (190℃).
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 to 60 minutes.
