| 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
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