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.
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)