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Title: Mexican Lasagna
Yield: 1 Servings

Ingredients

    1/2    box lasagna noodles
      1 cn (1 lb) fatfree vegetarian
      1    refried beans
      1 c  chunky salsa (any degree of
      1    eat you prefer)
      1 c  fatfree or 1% fat cottage
      1    cheese
      1 c  shredded fatfree (or low fat
      1    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 . Fatfree Digest
[Volume 10 Issue 1] August 11, 1994. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV

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