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LOCATION: Recipes >> Casserole Recipes >> Mexican Lasagna 06

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MEXICAN LASAGNE

1 pound pinto beans
1 dozen corn tortillas
1 container non fat ricotta cheese or 1 pound soft tofu for vegan
16 ounce jar salsa
non fat yogurt, optional
garlic, cumin, chili powder

Soak, cook and mash 1 pound pinto beans, seasoned with a little
garlic, cumin and chili powder (used canned oilfree refried beans
if you must).

Spray casserole lightly with cooking spray.

Casserole size depends upon your appetite.

- a little salsa on the bottom of a casserole
- a layer of corn tortillas
- a layer of homecooked pinto beans, mashed with potato masher
- a layer of salsa
- a layer of corn tortillas
- a layer of fatfree ricotta cheese
- a layer of salsa
- a layer of tortillas, beans, a sprinkling of cumin
- spread non fat yogurt over all, more salsa

Bake uncovered at 350 F for 30 to 45 minutes or so. Let stand for 15
minutes, serve. Good with mexican rice and/or a big salad.

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