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| Home -> [Beans, Mexican, North American, Pastas & Noodles, South American, Vegetables, Vegetarian] -> [Mexican style lasagne Recipe] |
Mexican style lasagne
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| Artist: |
_ |
Yield: |
1 |
| Categories: |
Beans, Mexican, North American, Pastas & Noodles, South American, Vegetables, Vegetarian |
Rating: |
0 |
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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
| pint | Cottage Cheese -- (2 cups) | | 3
| cup | Cheddar Cheese, Shredded -- | | | (?pound) | | | Scallions -- sliced |
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Procedures:
| 1 | Preheat oven to 375. | | 2 | in a bowl, combine enchilada sauce, tomatoes with their juice, and tomato paste. | | 3 | Mix to blend well. | | 4 | Stir in black beans. | | 5 | spoon a third of tomato sauce mixture over the bottom of a 12 x 8-inch baking dish. | | 6 | Top with 3 uncooked lasagne noodles. | | 7 | Spread evenly with 1 cup cottage cheese and sprinkle with 1 cup cheddar. | | 8 | Spoon of half of the remaining tomato sauce mixture. | | 9 | add another layer of 3 noodles, remaining 1 cup cottage cheese, then sprinkle with 1 cup cheddar. | | 10 | add last 3 noodles, remaining tomato sauce, and remaining cup cheddar. | | 11 | Cover tightly with foil and bake 50-60 minutes. | | 12 | Before serving, sprinkle scallions on top. | | 13 | recipe by : |
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