Mexican Inspired 'Lasagna'

• 4 1/2 cups pasta sauce "Kicking Vegetarian
• 15 ounces black beans rinsed, drained
• 15 ounces refried black beans
• 1 can rotel tomatoes
• 16 ounces low fat cottage cheese
• 1 box gluten Boles, free no boil lasagna noodles
• 1 cup cheese nacho flavored, divided
• 1 tablespoon onion dehydrated
• 1 teaspoon spice cajun-style
• 1 teaspoon chipotle pepper
• 1 eggplant small, thinly sliced

1. Cut the ends off the eggplant, cut in half lengthwise, then slice into thin slices
2. Saute the eggplant in an iron skillet with about 2 tablespoons of oil. Cook on high, turning frequently. Reduce the heat to low and place top on skillet to finish cooking. Turn off heat.
3. Pour refried beans in a pot with half of the Rotel tomatoes, heat on low heat stirring to combine
4. Place drained black beans in a small pot or dish, add a tablespoon of Rotel, stir, set aside
5. Pour the pasta sauce in another pot, add remainder of Rotel tomatoes,onions, spice and pepper, heat on low heat
6. Spray a large baking dish with non stick spray. Preheat oven to 350 F.
7. Spread a thin layer of pasta sauce over the bottom of the baking dish. Start with placing slices of lasagna noodles in the bottom of the dish.
8. Continue layering, alternating with ingredients. Finish up with lasagna noodles and pasta sauce.
9. Sprinkle with cheese.
10. Cover with non-stick aluminum foil or foil sprayed with oil.
11. Bake for 45 minutes. Remove cover.
12. Sprinkle mixed cheese evenly over top and return to oven
13. Reduce oven to 250 F.
14. Bake for another 10 minutes. Remove from oven. Let it set for 10 minutes before serving.

pasta sauce, black beans, black beans, tomatoes, cottage cheese, gluten boles, onion, spice cajun, pepper, eggplant small

Taken from www.yummly.com/recipe/Mexican-Inspired-_lasagna_-1665616 (may not work)