1/2 box lasagna noodles (I use whole wheat noodles)
1 can (1 lb) fatfree vegetarian refried beans
1 cup chunky salsa (any degree of heat you prefer)
1 cup fatfree (or 1% fat) cottage cheese
1 cup shredded fatfree (or low fat) cheddar cheese
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. Spread 1/2 of the
bean/salsa mix on top of noodles, then top with 1/2 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
degrees F (or until hot and bubbly).
This recipe originated with Lucinda Rasmussen (lrasmuss@pica.army.mil)
and I snagged it off the Veggies
United page, a very nice searchable vegetarian cookbook.
This recipe fits my requirements of few ingredients and low preparation
time, but if you're expecting the taste of corn tortillas with the
Mexican beans, the wheat lasagna is a disappointment.