Easy Mexican Lasagna
Why I Love This Recipe
Source:
"Milwaukee Journal Sentinel"
Ingredients You'll Need
15 ounces black beans -- rinsed and drained
28 ounces tomato puree
15 ounces refried beans
6 ounces crumbles -- cooked
1/2 teaspoon onion powder
3/4 cup taco sauce
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 teaspoon cilantro
8 ounces cottage cheese or sour cream
1 teaspoon minced garlic
2 eggs
salt and pepper
10 lasagna noodles or tortillas
1 1/2 cups cheddar cheese -- shredded
1 1/2 cups goat cheese -- crumbled
Directions
Preheat oven to 350 degrees. Coat 13x9" baking dish with vegetable oil
spray.
In a large bowl, combine black beans, tomato puree, refried beans,
crumbles, onion powder, taco sauce, chili powder, cumin, and cilantro. Mix
well.
In a small bowl, combine cottage cheese, eggs, garlic, and salt and pepper.
Spread 1 cup of the tomato/bean mixture in bottom of baking dish. Top with
half of the noodles, overlapping slightly. Top with half of the remaining
tomato/bean mixture. Spoon cottage cheese mixture over top, and top with
half of the cheeses, then the remaining noodles, tomato bean mixture, and
top with shredded cheeses. Cover with vegetable oil spray coated foil (can
be refrigerated up to one day).
Bake 45 minutes, uncover and let stand 15 minutes before serving. If
refrigerated add 15 minutes to baking time.
Source:
"Milwaukee Journal Sentinel"
