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.