"Mexican Lasagne"

Ok, so it's a stupid name, but it's a great recipe. The original recipedoesn't have beans in it, but I was so convinced that it did when I ate it, that I have added them in. You can choose for yourself, but it does give it an extra meatiness, I think.

2 medium onions
2 tablespons olive oil
3 cloves garlic, crushed
1 large can whole tomatoes and their juice
1 small can tomato sauce (tomato puree)
1 medium can red kidney beans
1 green chili, chopped finely
2 teaspoons chili powder
2 teaspoons cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 packet lasagne noodles
1 packet grated monterey jack cheese (or white cheddar)
3/4 cup grated parmesan
1 large tub cottage cheese

Coarsley chop the onions. In a medium saucepan, combine the olive oil, onion and garlic and cook over a medium-high heat for 5 min.
Add the tomatoes and their juice, the tomato sauce, green chili, chili powder, cumin, salt, pepper and kidney beans, if you're using them. Bring the mixture to a simmer over medium heat. Reduce heat to medium-low and simmer, uncovered for 20-30 mins, stirring occasionally.
If you want to cook the lasagne noodles, do that now. I know they all say "no pre-cooking", but to be honest, I usually find that it works better if you boil them for 5 mins or so before using them.
Meanwhile, mix the grated cheeses together and preheat the oven to 180oC (350oF).
Spoon some sauce into the bottom of a lasagne dish. Make three layers, using the following sequence of ingredients: noodles, cottage cheese, sauce, grated cheeses, retaining some of the sauce and some of the cheese for the top. Cover the last layer of noodles with the remaining sauce and cover the top with grated cheese.
Bake for 35 mins. Let stand for 15 mins before serving.