Black Bean Lasagna

This is a Mexican-style lasagna
with salsa, peppers and cumin.
A good tasting twist on this one.

Ingredients:
1 15-ounce can black beans, rinsed and drained
1 28-ounce can crushed tomatoes, undrained
1 15-ounce can fat-free refried beans
3/4 cup onion, chopped
1/2 cup green bell pepper, chopped
3/4 cup chunky-style salsa
1 teaspoon chili powder
1/2 teaspoon cumin
8 ounces Cottage Cheese
1/8 teaspoon garlic powder
2 eggs
Salt and pepper to taste
10 lasagna noodles, uncooked
1-1/2 cups each Cheddar
and Mozzarella cheese, shredded

Directions:
Heat oven to 350 degrees F.
Spray a 9" x 13" baking dish with cooking spray.
In a large bowl, combine black beans, tomatoes,
refried beans, onion, green pepper, salsa,
chili powder and cumin. Mix well. In a small bowl,
combine Cottage cheese, garlic powder,
eggs and salt and pepper. Spread 1 cup of the
tomato mixture in bottom of baking dish.
Top with half of the noodles, overlapping slightly.
Top with half of remaining tomato mixture.
Spoon Cottage cheese mixture over the top,
and top with half of the cheese,
the remaining noodles, tomato mixture and cheese.
Cover with spray-coated foil
(can be refrigerated up to one day).
Bake at 350 degrees F. for 45 minutes,
uncover and let stand 15 minutes before serving.
(If refrigerated add 15 minutes to baking time.)