Instructions: Preheat oven to 375 degrees. In bowl, combine enchilada sauce, tomatoes with juice, tomato paste and green chiles. Stir in beans. Spoon 1/3 of sauce mixture over bottom of 12-by-8 inch baking dish. Top with three uncooked lasagna noodles. Spread evenly with 1 cup cottage cheese and sprinkle with 1 cup cheddar cheese. Spoon on half remaining sauce. Add another layer of noodles. Top with remaining cottage cheese and 1 cup cheddar. Add remaining noodles, remaining sauce and remaining cheddar. Cover tightly with foil. Bake 45 to 50 minutes or until noodles are tender. Let stand at least 5 minutes before serving.

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