Mexican lasagna Recipe

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Mexican lasagna

Artist:	_	Yield:	1
Categories:	Italian, Lacto, Mexican, North American, Pastas & Noodles, South American, Western European	Rating:	0
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Ingredients:

1/2		Box lasagna noodles
1	can	(1 lb) fatfree vegetarian
		Refried beans
1	cup	Chunky salsa (any degree of
		Eat you prefer)
1	cup	Fatfree or 1% fat cottage
		Cheese
1	cup	Shredded fatfree (or low fat
		If desired) cheddar cheese

Procedures:

1	Cook noodles according to package directions.
2	Rinse and drain.
3	In a small saucepan, mix beans and salsa and heat over a medium flame until runny (helps to spread the mixture).
4	Place a small amount of the bean mixture in the bottom of a square 8 or 9 inch baking dish.
5	Layer four or five lasagna noodles over the dish (cut off extra length of noodle and save for the next noodle layer).
6	Spread ?of the bean/salsa mix on top of noodles then top with ?the cottage cheese and some of the cheddar.
7	Top with more noodles then the remaining bean/salsa mix and cottage cheese.
8	Top with more cheddar and remaining noodles.
9	Top with a little more cheddar.
10	Bake in microwave at medium-high for 10 minutes (uncovered) or in oven for 30 minutes at 350 degrees (or until hot and bubbly).
11	This was really good and alot easier than it sounds.
12	Giving a recipe for how you layer lasagna is really a pain!