Mexican lasagna <t>
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | Box lasagna noodles | |
| 1 | can | (1 lb) fatfree vegetarian |
| Refried beans | ||
| 1 | cup | Chunky salsa (any degree of |
| Eat you prefer) | ||
| 1 | cup | Fatfree or 1% fat cottage |
| Cheese | ||
| 1 | cup | Shredded fatfree (or low fat |
| If desired) cheddar cheese | ||
Directions
Cook noodles according to package directions. Rinse and drain.
In a small saucepan, mix beans and salsa and heat over a medium flame until runny (helps to spread the mixture). Place a small amount of the bean mixture in the bottom of a square 8 or 9 inch baking dish.
Layer four or five lasagna noodles over the dish (cut off extra length of noodle and save for the next noodle layer). Spread ½ of the bean/salsa mix on top of noodles then top with ½ the cottage cheese and some of the cheddar. Top with more noodles then the remaining bean/salsa mix and cottage cheese. top with more cheddar and remaining noodles. Top with a little more cheddar. Bake in microwave at medium-high for 10 minutes (uncovered) or in oven for 30 minutes at 350 degrees (or until hot and bubbly).
This was really good and alot easier than it sounds. Giving a recipe for how you layer lasagna is really a pain! From: Lucinda Rasmussen <lrasmuss@...>. Fatfree Digest [Volume 10 Issue 1] August 11, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV