Bean Lasagne

Title: Bean Lasagne
Categories: Digest, Sept., Fatfree
Yield: 1 Servings

1 cn Ff vegetarian refried beans
1 12 oz bottle mild taco
2 cn Stewed tomatoes, one
Drained, one not
1 c Ff cottage cheese
1 c Corn kernels, frozen is ok
10 To 12 lasagne noodles,
1/4 c Black olives, sliced

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

Put about a quarter of the taco sauce mixture in the bottom of a 9×13″
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. What do you have in
the frig?

Variation: You could top it with a little ff cheese-stuff in the last few
minutes. And no doubt you could make it vegan by leaving off all milk
products altogether.

From Katherine Albitz, Fatfree Digest [Volume 10 Issue 23],
Sept. 2, 1994. Formatted by Sue Smith, S.Smith34, using