Mexican lasagna
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Mexican lasagna
  Mexican    Lasagna  
Last updated 6/12/2012 12:53:11 AM. Recipe ID 14970. Report a problem with this recipe.
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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
      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 . Fatfree Digest
  [Volume 10 Issue 1] August 11, 1994. Formatted by Sue Smith,
  S.Smith34, using MMCONV

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Recipe ID 14970 (Apr 03, 2005)

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