Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Tomato | 1 medium (123g) | 22 |
| Lasagna | not in our table | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/2 box lasagna noodles
- 1 can (1 lb) fatfree vegetarian
- refried beans
- 1 cup chunky salsa (any degree of
- eat you prefer)
- 1 cup fatfree or 1% fat cottage
- cheese
- 1 cup shredded fatfree (or low fat
- if desired) cheddar cheese
- =
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 degrees (or until hot and bubbly). This was really good and alot easier than it sounds. Giving a recipe for how you layer lasagna is really a pain!