Taco Lasagna

Ingredients:
1 lb. lean ground beef
1 onion, chopped
3 cloves garlic, minced
2 cups uncooked mafalda (mini lasagna noodles)
16 oz. jar pasta sauce (2 cups)
12 oz. jar salsa (1-1/2 cups)
1 cup water
1 Tbsp. chili powder
1 (15 oz) cans black beans, rinsed and drained
1 cup small curd cottage cheese
1 (8 oz.) pkg. cream cheese, softened
1/2 cup shredded Pepper Jack cheese
2 Tbsp. chopped fresh cilantro
1/2 tsp. cumin
1/2 cup Parmesan cheese
1 cup shredded Pepper Jack cheese
1-2 avocados, sliced
1/2 pint cherry tomatoes, chopped
Preparation:
In heavy skillet, brown ground beef with onions and garlic. Drain well. Stir in uncooked noodles, pasta sauce, salsa, water, chili powder, and drained beans. Bring to a boil, then lower heat, cover skillet, and cook for 15-17 minutes until noodles are al dente, stirring every couple of minutes, making sure to scrape the bottom of the skillet.

Meanwhile, combine cottage cheese, cream cheese, 1/2 cup Pepper Jack cheese, cilantro, and cumin in small bowl until blended.

Spoon the cottage cheese mixture evenly over cooked mixture in skillet. Sprinkle with Parmesan cheese and 1 cup Pepper Jack cheese. Cover and cook 4 to 6 minutes until cheese is melted and mixture is hot. Remove from heat. Let stand 5 minutes before serving. Garnish with sliced avocados and chopped tomatoes.