Bean Lasagne
Ingredients
1 can fat free vegetarian refried beans
1 12 ounces bottle mild taco sauce
2 can stewed tomatoes, one drained, one not
1 C. fat free cottage cheese
1 C. corn kernels, frozen is ok
10 to 12 lasagna noodles, uncooked
1/4 C. black olives, sliced
Cooking Instructions
In a bowl mix beans with about half the juice from one can of tomatoes and a couple of Tbls. of taco sauce. Mix the rest of the taco sauce and tomato juice and set aside. Put about a quarter of the taco sauce mixture in the bottom of a 9×13 lasagna 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. Cover tightly with foil. Bake at 350 for about an hour, until the noodles are tender. Check every 5 to 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)