||MEXICAN LASAGNA -T
||Diabetic, August, Lacto
1/2 Box lasagna noodles
1 cn (1 lb) fatfree vegetarian
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 -lrasmuss@PICA.ARMY.MIL>. Fatfree Digest [Volume 10
Issue 1] August 11, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV