Mexican Lasagna

1/2 Box lasagna noodles

1 cn (1 lb) fatfree vegetarian

Refried beans 1 c Chunky salsa (any degree of

Eat you prefer) 1 c Fatfree or 1% fat cottage

Cheese 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 . Fatfree Digest [Volume 10 Issue 1] August 11, 1994. Formatted by Sue Smith, S.Smith34, [email protected] using MMCONV