Bean lasagna

Date:    Thu, 01 Sep 94 12:44:51 PDT
 From:    Katherine Albitz 
 
 Bean Lasagne
 
 1 can ff vegetarian refried beans
 1 12 oz bottle mild taco sauce
 2 cans stewed tomatoes, one drained, one not
 1 cup ff cottage cheese
 1 cup corn kernels, frozen is ok
 10-12 lasagne noodles, uncooked
 1/4 cup 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.