1 can ff vegetarian refried beans
1 12 oz bottle mild taco
1 sauce
2 can stewed tomatoes, one
1 drained, one not
1 cup ff cottage cheese
1 cup corn kernels, frozen is ok
10 to 12 lasagne noodles,
1 uncooked
1/4 cup black olives, sliced
Directions
In a bowl mix beans with about half the juice from one can of
tomatoes and a couple of tablespoons of taco sauce. You want the
beans to be almost but not quite pourable. Mix the rest of the taco
sauce and tomato juice and set aside.
Put about a quarter of the taco sauce mixture in the bottom of a 9x13"
lasagne pan. Cover sauce with a layer of noodles. Layer, in any order
you want, the beans, corn, cheese, drained tomatoes, sauce and
noodles, being sure to end up with enough beans to cover the top with
no noodles showing. The resulting mess should be pretty wet.
Cover tightly with foil. Bake at 350 for about an hour, until the
noodles are tender. Check every 5-10 minutes after 45 minutes of
cooking to see how the noodles are doing. Remove foil, sprinkle with
olives. Bake another couple of minutes. Let sit for about 5 minutes
before serving.
Serves 3-4 as a main dish. Tastes even better the next day.
Variation: If you want to pre-cook the noodles, don't use as much
tomato juice and cook for only about 30 minutes.
Variation: Other veggies would work well in here too. What do you
have in the frig?
Variation: You could top it with a little ff cheese-stuff in the last
few minutes. And no doubt you could make it vegan by leaving off all
milk products altogether.
From Katherine Albitz, kra@sdd.hp.com. Fatfree Digest [Volume 10
Issue 23], Sept. 2, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
Servings: 1 servings
Bean Lasagne Recipe brought to you by Recipe Ideas
Categories: Bean; Italian; Pasta; Vegan
The History of Recipes
It is quite feasible to follow the history of recipes far back into the far past, in fact as far back into recorded history as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that is, generally, these old recipes were just very basic pictorial recipes for meal preparation.
Interestingly, the most ancient recipe discovered, according to Professor Solomon Katz, are some ancient tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `exhilarated, wonderful and blissful`. Moving on, we find a couple of books published in the fourteenth century ; a recipe book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, they have no connection with the curry that is served today, but instead descriptions of the types of meals on the menues of the rich and wealthy people of that time. During the next few hundred years, the powerful and rich strove to serve the most extravagent banquests, and consequentially the best cooks and their recipe collections were highly sought after. However, it was during the 19th century that formal cookery and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to assembling, testing, and recording recipes to help cooks of their time. Like it or not, the introduction of TV gave us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, permitting everyone to search through thousands of recipes like those on this site. |
We hope you enjoy this Bean Lasagne recipe.
