Black Bean Parmesan Lasagna

• 1 (14 1/2 oz.) stewed tomatoes
• 1 c. sliced green onions
• 1 (15 oz.) can black beans, drained
• 1 c. picante sauce
• 6 cooked lasagna noodles
• 1 c. shredded Cheddar cheese
• 1 1/2 c. Ricotta cheese
• 1/2 c. grated Parmesan cheese
• 1 c. shredded Mozzarella cheese
• 2 whole mild green chilies (canned)

1. Cook tomatoes and green onions in a saucepan (uncovered) for 10 minutes.
2. Mash the tomatoes and add black beans and picante sauce.
3. Cook 5 minutes; combine Cheddar, Ricotta and Parmesan cheese.
4. Spread a scoop of black bean sauce over bottom of a 10 x 6-inch pan.
5. Put two noodles at the bottom of the pan; layer with 1/3 of cheese mix.
6. Add two more noodles and continue layer, ending with cheese mixture.
7. Cover and bake at 375u0b0 for 1 hour. Uncover and sprinkle with Mozzarella cheese and green chilies cut in thin, long strips.

tomatoes, green onions, black beans, picante sauce, lasagna noodles, cheddar cheese, ricotta cheese, parmesan cheese, mozzarella cheese, green chilies

Taken from www.cookbooks.com/Recipe-Details.aspx?id=988587 (may not work)