mexican lasagna
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Ingredients For mexican lasagna
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1/2 boxlasagna noodles
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1 canfat-free vegetarian refried beans
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1 cchunky salsa
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1 cfat-free cottage cheese
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1 cfat-free cheddar cheese or lowfat shredded
How To Make mexican lasagna
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1Cook noodles according to package directions. Rinse and drain.
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2In a small saucepan, mix beans and salsa and heat over a medium flame until runny (helps to spread the mixture).
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3Place a small amount of the bean mixture in the bottom of a square 8 or 9 inch baking dish.
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4Layer four or five lasagna noodles over the dish (cut off extra length of noodle and save for the next noodle layer).
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5Spread 1/2 of the bean/salsa mix on top of noodles then top with 1/2 the cottage cheese and some of the cheddar.
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6Top with more noodles then the remaining bean/salsa mix and cottage cheese and top with more cheddar and remaining noodles.
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7Top with a little more cheddar.
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8Bake in microwave at medium-high for 10 minutes (uncovered) or in oven for 30 minutes at 350 degrees (or until hot and bubbly).
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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