| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Mexican |
Digest, August, Lacto, Fatfree |
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 <[email protected]>. Fatfree Digest [Volume 10
Issue 1] August 11, 1994. Formatted by Sue Smith, S.Smith34,
[email protected] using MMCONV
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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