Mexican Lasagna

Yields:	1 serving
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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).

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I found this recipe to be quite the eat. It had lovely texture the way I made it, which was using slightly more buttermilk than was needed.

Reviewed by BakerBoy306