1 (10 oz.) can enchilada sauce
1 (14 1/2 oz.) can cut up peeled tomatoes, uncooked
1 (6 oz.) can tomato paste
1 (16 oz.) can black beans, rinsed & well drained
9 oz. uncooked lasagne noodles
1 pt. (2 c.) lowfat cottage cheese
3 c. shredded Cheddar cheese (3/4 lb.)

Preheat oven to 350 degrees. In bowl combine enchilada sauce, tomatoes with their juice and tomato paste; mix well to blend. Stir in black beans. Spoon 1/3 of tomato mixture into 8 x 12 inch rectangular baking dish. Top with 3 uncooked lasagne noodles. Spread evenly with 1 cup cottage cheese and sprinkle with 1 cup Cheddar cheese. Spoon 1/2 remaining tomato sauce mixture. Add another layer of 3 noodles remaining 1 cup cottage cheese. Sprinkle with 1 cup Cheddar cheese. Add remaining 3 noodles in a single layer, remaining tomato sauce and remaining 1 cup Cheddar cheese.

Cover tightly with foil. You can bake it now 45-50 minutes or until noodles are tender (let stand 5 minutes before serving). If you want to you can just place in refrigerator overnight and bake 1 hour before serving.