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

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