Delicious Low Fat Mexican Lasagna
Delicious Low Fat Mexican Lasagna recipe
Yield
8 servingsPrep
25 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | box |
lasagna noodles
|
*
|
| 1 | can |
refried beans
fat-free, vegetarian |
*
|
| 1 | cup |
salsa
|
|
| 1 | cup |
cottage cheese (low-fat 1%)
or fat-free |
|
| 1 | cup |
cheddar cheese
fat-free, shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.5 | box |
lasagna noodles
|
*
|
| 1 | can |
refried beans
fat-free, vegetarian |
*
|
| 237 | ml |
salsa
|
|
| 237 | ml |
cottage cheese (low-fat 1%)
or fat-free |
|
| 237 | ml |
cheddar cheese
fat-free, shredded |
|
Directions
Cook noodles according to package directions.
Rinse and drain.
In a small saucepan, mix beans and salsa and heat over a medium flame until runny (helps to spread the mixture).
Place a small amount of the bean mixture in the bottom of a square 8 or 9 inch baking dish .
Layer four or five lasagna noodles over the dish (cut off extra length of noodle and save for the next noodle layer).
Spread ½ of the bean/salsa mix on top of noodles then top with ½ the cottage cheese and some of the cheddar.
Top with more noodles then the remaining bean/salsa mix and cottage cheese.
top with more cheddar and remaining noodles.
Top with a little more cheddar.
Bake in microwave at medium-high for 10 minutes (uncovered) or in oven for 30 minutes at 350℉ (180℃) (or until hot and bubbly).
