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Title: Mexican Lasagna
Categories: Digest August Lacto
Yield: 1 Servings
| 1/2 | Box lasagna noodles | |
| 1 | cn | (1 lb) fatfree vegetarian |
| Refried beans | ||
| 1 | c | Chunky salsa (any degree of |
| Eat you prefer) | ||
| 1 | c | Fatfree or 1% fat cottage |
| Cheese | ||
| 1 | c | 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 1/2 of the bean/salsa mix on top of noodles then top with 1/2 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 previous next