Bean Lasagne

90 minutes Prep: 30 minutes Cook: 60 minutes

2570 calories per serving view nutrition facts

1 servings suggest servings

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Ingredients

1	can	refried beans	vegetarian, fatfree
12	ounces	taco sauce	mild
2	cans	tomatoes, canned	one drained, one not
1	cup	cottage cheese (low-fat 1%)
1	cup	corn kernels	frozen or fresh
10-12	each	lasagna noodles	uncooked
1/4	cup	black olives	sliced

Directions

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 aside.

Put about a quarter of the taco sauce mixture in the bottom of a 9x13" 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.

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Nutrition Facts

Serving Size 760g

Amount per Serving

Calories 2570 6% of calories from fat

	% Daily Value*
Total Fat 18.0g	27%
Saturated Fat 4.0g	21%
Trans Fat 0.0g
Cholesterol 9mg	3%
Sodium 610mg	25%
Total Carbohydrate 483.0g	161%
Dietary Fiber 33.0g	133%
Sugars 28.0g
Protein 117.0g	234%