entrees
Jessica's cousin Heather submitted this recipe. Looks like a fun take on an old classic. I love lasagna and Tex-Mex so this looks great.
Step 1
Heat oven to 350. In a medium saucepan, combine oil, onion, garlic and cook over medium-high heat for 5 minutes. Add tomatoes, juice, sauce, chilies, chili powder, cumin, salt, pepper and black beans. Bring to a simmer over medium heat. Reduce to a low and simmer, uncovered for 35 minutes, stirring occasionally.
Step 2
In a large pot, cook lasagna noodles until al dente. In a medium bowl, toss cheeses together. Rinse noodles under cold water and drain well. Add corn (drained) to the sauce – this is optional, I added it to the recipe.
Step 3
Spoon some sauce into the bottom of a 9x13 pan. Make 3 layers, using the following sequence: noodles, cottage cheese, sauce and grated cheeses. (using only 3/4 of the grated cheese mixture) Top with any remaining cheese.
Step 4
Bake 35 minutes until bubbly and brown on top. (May want to broil for a few minutes to achieve browning) Let stand for 15 minutes before serving.