How To make Bean Lasagne
1 cn Ff vegetarian refried beans
1 12 oz bottle mild taco
Sauce 2 cn Stewed tomatoes, one
Drained, one not 1 c Ff cottage cheese
1 c Corn kernels, frozen is ok
10 To 12 lasagne noodles,
Uncooked 1/4 c Black olives, sliced
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. What do you have in the frig? Variation: You could top it with a little ff cheese-stuff in the last few minutes. And no doubt you could make it vegan by leaving off all milk products altogether. From Katherine Albitz, kra@sdd.hp.com. Fatfree Digest [Volume 10 Issue 23], Sept. 2, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
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PureGym Recipes | Mexican Bean Lasagne
Swap your Taco Tuesday night in with this Mexican bean lasagne for a change! This recipe is layered with tortilla wraps in place of pasta sheets, veggie-friendly and super easy to make.
Ingredients (serves 4):
• 1 tbsp extra virgin olive oil
• 1 onion, diced
• 1 green pepper, deseeded and diced
• 1 red pepper, deseeded and diced
• 400g tinned mixed beans
• 400g tinned chopped tomatoes
• 1 red chilli, diced (leave seeds in for extra heat)
• 25g Flora Freedom
• 25g plain flour
• 300ml unsweetened soy milk
• 150g dairy-free cheese, grated
• 8 flour tortillas, halved
• Fresh bunch of coriander
• 1 avocado
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Beans Lasagne
Simple preparation of a beans lasagne.
Vegetarian Lasagna
See how easy it is to turn simple everyday ingredients into this delicious Vegetarian Lasagna. Packed with vegetables between perfectly al dente pasta layers, this meatless lasagna is super flavorful and easy to make.
Full Recipe:
Hearty, comforting, and freezer-friendly, this plant-based lasagna has it all! This vegetarian lasagna recipe is filled with a veggie-ricotta mixture between layers of pasta and my homemade marinara sauce.
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How To Make Black Bean Lasagna Low-Fat Recipe
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