| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegetarian | Pasta, Pulses and, Vegetables, Vegetarian | 1 | Servings |
INGREDIENTS
| 10 | oz | Can Enchilada Sauce |
| 16 | oz | Can Tomatoes — cut-up, undrained |
| 6 | oz | Can Tomato Paste |
| 15 | oz | Can Black Beans — drained |
| 9 | oz | Lasagne Noodles-(about 9) |
| 1 | pt | Cottage Cheese — (2 cups) |
| 3 | c | Cheddar Cheese, Shredded — |
| (3/4 pound) | ||
| Scallions — sliced |
INSTRUCTIONS
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. Recipe By : From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“When God ordains, He sustains.”