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| VeggiePlace.com recipies Details  Mexican Lasagna (Dinner)
- 9 ounces uncooked lasagna noodles (about 9 noodles)
- 4 servings (2 cups) Refried Beans (see 4a)
- 2-1/2 cups tomato sauce
- 8 servings (4 cups) Vegetable Filling (see 4b)
- 6 ounces sharp cheddar cheese, shredded
Preheat oven to 300°F.
In large pot of boiling water, cook noodles 9 to 11 minutes, until tender. Drain; place noodles in bowl of cold water. Set aside.
In medium bowl, combine Refried Beans and 1/4 cup water; stir until spreadable consistency, adding more water, 1 tablespoon at a time, if needed.
In 13x9" baking pan, spread 1/2 cup tomato sauce.
Removing noodles from water and patting dry as needed, top sauce with one third of the noodles, 1/2 cup sauce, half of the Vegetable Filling, and 2 ounces of the cheese, spreading evenly; repeat layers. Top cheese with remaining noodles, sauce, and cheese. Bake 45 minutes, until cheese is melted and sauce is bubbling. Remove from oven; let stand 10 minutes.
Makes 8 servings
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