Mexican Lasagne

• 1 can enchilada sauce (10 oz. can)
• 1 (14 1/2 oz.) can cut-up, peeled tomatoes (undrained)
• 1 can tomato paste (6 oz. can)
• 9 oz. lasagne noodles
• 1 can black beans, rinsed and well drained (16 oz. can)
• 1 pt. low-fat cottage cheese
• 3 c. shredded Cheddar cheese (3/4 lb.)

1. Preheat oven to 375u0b0.
2. Combine enchilada sauce, tomatoes and tomato sauce with black beans.
3. Spread 1/3 of mixture in the bottom of a 12 x 8-inch baking dish.
4. Top with 3 uncooked lasagne noodles. Spread on the noodles one cup of cottage cheese and one cup of Cheddar cheese.
5. Cover with half of the remaining enchilada mixture.
6. Add another layer of noodles, cottage cheese and Cheddar cheese.
7. Add another layer of noodles, rest of tomato sauce and last cup of cheese.
8. Cover tightly with foil.
9. Bake 45 to 50 minutes, or until noodles are tender.

enchilada sauce, tomatoes, tomato paste, lasagne noodles, black beans, lowfat cottage cheese, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=741459 (may not work)