Mexican Lasagna


  • 9 ounces uncooked lasagna noodles (about 9 noodles)
  • 4 servings (2 cups) Refried Beans
  • 2-1/2 cups tomato sauce
  • 8 servings (4 cups) Vegetable Filling
  • 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.

Serves: 8


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