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
We are able to follow the history of meal recipes far back into history, certainly as far back into history as pharonic Egypt, and possibly even further. In practice though, sadly, these ancient records were just very simple hieroglyphic instructions for preparing meals.
The truth of the matter is, the oldest recipe found, according to food historians is a collection of ancient tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. Later on, in The time of the roman empire around 25BC a roman called Apicius wrote a few documents detailing recipes enjoyed by the Romans. He tells us how the meals of wealthy Romans were divided into hors d`oeuvre, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the ancient chefs used a wide range of spices, including some that we all recognise such as bay, rue and parsley. Later, in the fifteenth century, people returning from the crusades brought back a variety of foods and herbs from the East, such as basil and rosemary. These new culinary innovations prompted an eruption in recipe books, the majority of which are kept safe in private collections. By the time we get to the 1900s, cook books were highly popular mostly as a result of increased literacy, more free time and having more money to spend. The arrival of television gave us TV cooks and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting us all to search through thousands of recipes just like those on this recipe site. |
We hope you enjoy this Bean Lasagne recipe.
