Side Pannel
Mexican Style Lasagne
Mexican Style Lasagne
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian, Pasta, Vegetables
Ingredients List
- 10 oz Can Enchilada Sauce
- 16 oz Can Tomatoes -- cut-up,
- - undrained
- 6 oz Can Tomato Paste
- 15 oz Can Black Beans -- drained
- 9 oz Lasagne Noodles-(about 9)
- 1 pt Cottage Cheese -- (2 cups)
- 3 c 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.
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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