Categories: Pasta, Pulses and , Vegetables, Vegetarian 
      Yield: 1 servings 
  
     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 pt Cottage Cheese -- (2 cups) 
      3 c  Cheddar Cheese, Shredded -- 
           (3/4 pound) 
           Scallions -- sliced 
  
  Preheat oven to 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. 
   
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