Easy Mexican Lasagna
CATEGORIES
INGREDIENTS
  • 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
  1. Preheat oven to 350 degrees. Coat 13x9" baking dish with vegetable oil
  2. spray.
  3. In a large bowl, combine black beans, tomato puree, refried beans,
  4. crumbles, onion powder, taco sauce, chili powder, cumin, and cilantro. Mix
  5. well.
  6. In a small bowl, combine cottage cheese, eggs, garlic, and salt and pepper.
  7. Spread 1 cup of the tomato/bean mixture in bottom of baking dish. Top with
  8. half of the noodles, overlapping slightly. Top with half of the remaining
  9. tomato/bean mixture. Spoon cottage cheese mixture over top, and top with
  10. half of the cheeses, then the remaining noodles, tomato bean mixture, and
  11. top with shredded cheeses. Cover with vegetable oil spray coated foil (can
  12. be refrigerated up to one day).
  13. Bake 45 minutes, uncover and let stand 15 minutes before serving. If
  14. refrigerated add 15 minutes to baking time.
  15. Source:
  16. "Milwaukee Journal Sentinel"
RECIPE BACKSTORY
Source: "Milwaukee Journal Sentinel"