Mexican Lasagna

• 1 tablespoon olive oil
• 2 lbs lean ground beef
• 1 small onion, minced
• 1 garlic clove, minced
• 4 cups crushed tomatoes
• 1 (1 lb) can kidney bean, drained
• 2 tablespoons tomato paste
• 1 12 ounces chili seasoning mix
• 10 lasagna noodles
• 2 cups cottage cheese
• 2 cups grated cheddar cheese

1. Heat oil over medium-high heat.
2. Add beef, onion and garlic and stir until beef is just browned, crumbling with fork, about 5 minutes.
3. Add tomatoes, beans, paste and chili seasoning.
4. Reduce heat, cover partially, and simmer 30 minutes.
5. Preheat oven to 375 degrees F.
6. Lightly butter a 13 x 9 inch baking dish.
7. Arrange 5 noodles in dish; cover with 2 cups of meat mixture, then 1 cup cottage cheese and 1/3 of the cheddar.
8. Repeat.
9. Top with remaining meat mixture and cheddar.
10. Cover with buttered foil.
11. Bake until bubbly, about 30 minutes.
12. Let stand 15 minutes before serving.

olive oil, lean ground beef, onion, garlic, tomatoes, kidney bean, tomato paste, chili seasoning mix, lasagna noodles, cottage cheese, cheddar cheese

Taken from www.food.com/recipe/mexican-lasagna-62723 (may not work)