Mexican

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 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 :