Meatless Mexican Lasagna

Ingredients

• cooking spray
• medium yellow squash, grated
• 1/4 cup finely chopped onion
• (16 ounce) can vegetarian refried beans
• (10 inch) whole wheat tortillas
• (15.5 ounce) can black beans, rinsed and drained
• cup cottage cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded Cheddar cheese
• (16 ounce) jarsalsa

Instructions

1. Preheat the oven to 375 degrees F (190 degrees C). Spray a 9 inch square baking dish with cooking spray.
2. Spray a skillet with cooking spray. Add squash and onion and cook over medium heat until softened, 3 to 5 minutes. Add refried beans and cook until heated through, about 3 minutes. Remove from the heat.
3. Using 1/4 of the ingredients at a time, make 4 layers in the prepared baking dish as follows: tortilla, refried bean mixture, black beans, cottage cheese, mozzarella cheese, Cheddar cheese, and salsa. Repeat layers 3 more times.
4. Bake in the preheated oven until bubbly and heated through, 20 to 25 minutes.

Tips

I used all organic products. I would use a Mexican cheese blend in the future, but they didn't have it.