Bean Lasagne
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Bean Lasagne
Last updated 6/12/2012 1:00:28 AM. Recipe ID 23640. Report a problem with this recipe.
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      Title: Bean lasagne
 Categories: Digest, Sept.
      Yield: 1 Servings
      1 cn Ff vegetarian refried beans
      1    12 oz bottle mild taco
      2 cn Stewed tomatoes, one
           Drained, one not
      1 c  Ff cottage cheese
      1 c  Corn kernels, frozen is ok
     10    To 12 lasagne noodles,
    1/4 c  Black olives, sliced
  In a bowl mix beans with about half the juice from one can of
  tomatoes and a couple of tablespoons of taco sauce. You want the
  beans to be almost but not quite pourable. Mix the rest of the taco
  sauce and tomato juice and set aside.
  Put about a quarter of the taco sauce mixture in the bottom of a 9x13"
  lasagne pan. Cover sauce with a layer of noodles. Layer, in any order
  you want, the beans, corn, cheese, drained tomatoes, sauce and
  noodles, being sure to end up with enough beans to cover the top with
  no noodles showing. The resulting mess should be pretty wet.
  Cover tightly with foil.  Bake at 350 for about an hour, until the
  noodles are tender. Check every 5-10 minutes after 45 minutes of
  cooking to see how the noodles are doing. Remove foil, sprinkle with
  olives. Bake another couple of minutes. Let sit for about 5 minutes
  before serving.
  Serves 3-4 as a main dish. Tastes even better the next day.
  Variation: If you want to pre-cook the noodles, don't use as much
  tomato juice and cook for only about 30 minutes.
  Variation: Other veggies would work well in here too. What do you
  have in the frig?
  Variation: You could top it with a little ff cheese-stuff in the last
  few minutes. And no doubt you could make it vegan by leaving off all
  milk products altogether.
  From Katherine Albitz, Fatfree Digest [Volume 10
  Issue 23], Sept. 2, 1994. Formatted by Sue Smith, S.Smith34, using MMCONV.

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Recipe ID 23640 (Apr 03, 2005)

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