Mexican Lasagna
Mexican Lasagna is an moderately easy dinner. Made with 1 can enchilada sauce (10 oz. can), 1 (14 1/2 oz.) can cut-up, peeled tomatoes (undrained), 1 can tomato paste (6 oz. can), 9 oz. lasagna noodles and 1 can black beans, rinsed and well drained (16 oz. can), this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Preheat oven to 375Β°.
Combine enchilada sauce, tomatoes and tomato sauce with black beans.
Spread 1/3 of mixture in the bottom of a 12 x 8-inch baking dish.
Top with 3 uncooked lasagna noodles. Spread on the noodles one cup of cottage cheese and one cup of Cheddar cheese.
Cover with half of the remaining enchilada mixture.
Add another layer of noodles, cottage cheese and Cheddar cheese.
Add another layer of noodles, rest of tomato sauce and last cup of cheese.
Cover tightly with foil.
Bake 45 to 50 minutes, or until noodles are tender.
π· Perfect Pairings
Complete your meal with these
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