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
Recipes as an idea can be traced far back into distant history, in fact as far back into history as early Egypt, and potentially, even further back. Interesting though that maybe, sadly, these early recipes were just simple pictorial recipes for food preparation.
Fascinatingly, the oldest recipe found, according to experts in ancient history are some stone tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. Progressing into The time of the roman empire around 25BC a roman called Apicius assembled a collection of documents detailing recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius describes how the roman meals were split into hors d`oeuvres, entrees and afters, something that is very familiar to us today. He also recounts how the Romans used many spices and herbs, including a few that are still present in modern kitchens such as bay, rue and dill. In the 15th century, knights returning from the crusades brought back a variety of spices and herbs from the Middle-East, including spices like parsley and basil. These new herbs and spices created a surge in manuscripts on cookery, some of which are kept safe in academic collections. The arrival of TV brings us TV cooks and the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting everybody to search through thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Bean Lasagne recipe.
