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Easy Mexican Lasagna

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"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


Preheat oven to 350 degrees. Coat 13x9" baking dish with vegetable oil


In a large bowl, combine black beans, tomato puree, refried beans,

crumbles, onion powder, taco sauce, chili powder, cumin, and cilantro. Mix


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.


"Milwaukee Journal Sentinel"

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