Margie,.MD (11:11:57 AM) :

A friend, Gloria, makes this every year for a Habitat covered dish dinner, and it is delicious.

Southwest Lasagna

2 med. onions
2 T. olive oil
2 cloves garlic, diced
1 (28 oz.) can diced tomatoes, with juice
1 (8 oz.) can tomato sauce
1 (4 os.) can diced green chiles
3 T. chile powder
1 T. ground cumin
1/2 tsp. salt
1/2 tsp. pepper
1 lb. lasagna noodles, (don't cook)
1/2 lb. Monterey Jack cheese
3/4 C. parmesan cheese
1 lb. small curd cottage cheese

Saute onions and garlic in olive oil until translucent. Add tomatoes, tomato sauce, green chiles, chile powder, cumin, salt and pepper. Remove from heat. Grate Monterey Jack cheese and combine with Parmesan cheese. Preheat oven to 350 degrees. In a Pam-sprayed lasagna pan spoon some sauce into bottom. Make 3 layers using this sequence: uncooked noodles, cottage cheese, sauce and grated cheeses (using only 3/4 of grated cheeses.) Top the lasagna with remaining sauce and grated cheeses. Cover well and bake for 45 to 60 minutes, until pasta is cooked through. Let stand 15 minutes before cutting. Freezes great.