Bean Lasagne

Yields:1 servings
Rate this Recipe
Recipe Cooking TimePreparation30 minutes
Cooking60 minutes
Ready In90 minutes

Ingredients

1 can refried beans vegetarian, fatfree
12 ounces taco sauce mild
2 cans tomatoes, canned one drained, one not
1 cup cottage cheese (low-fat 1%)
1 cup corn kernels frozen or fresh
10-12 each lasagna noodles uncooked
1/4 cup black olives sliced

Directions

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.

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sherry1961

Member Review

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French Chocolate Loaf Cake

It is delicious. Prep time is about an hour, but I am hardly Martha Stewart. It is rich, rich, rich. A little goes a long way. I am makinga couple for gifts. I know they will be a hit. My fiancee remembered this from a dinner party 10 years ago. I didn't have the heart not to at least try it for his 50th birthday. It's worth the trouble!!!