Mexican Lasagna

Date: Wed, 10 Aug 94 07:28:55 EDT
From: Lucinda Rasmussen <lrasmuss@PICA.ARMY.MIL>

Mexican Lasagna

1/2 box lasagna noodles
1 can (1 lb) fatfree vegetarian refried beans
1 cup chunky salsa (any degree of heat you prefer)
1 cup fatfree or 1% fat cottage cheese
1 cup 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!