Mexican lasagna
Ingredients
- 1/2 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
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!
This article uses material from the "Mexican lasagna" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
