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1 10-ounce can enchilada sauce
1 16-ounce can cut-up tomatoes, undrained
1 6-ounce can tomato paste
15 ounce can black beans, drained
9 ounces lasagne noodles (about 9)
1 pint (2 cups) cottage cheese
3 cups shredded cheddar cheese (3/4 pound)
sliced scallions
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.
1 16-ounce can cut-up tomatoes, undrained
1 6-ounce can tomato paste
15 ounce can black beans, drained
9 ounces lasagne noodles (about 9)
1 pint (2 cups) cottage cheese
3 cups shredded cheddar cheese (3/4 pound)
sliced scallions
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.
