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Mexican Lasagna
6 Servings

1/2 c. minced onion
1 large green pepper, diced
2 cans diced tomatoes
2 small crushed garlic cloves
2 tsp taco seasoning (dry mix)
1 can Fat Free refried beans
6 - 6 " white corn tortillas cut in half
1 cup Fat Free cottage cheese mixed with 2 tsp taco seasoning (dry mix)
1/2 c. shredded mozzarella and 1/2 cup shredded cheddar mixed together.

Preheat oven to 350F degrees. In a large skillet combine onions, peppers, tomatoes, garlic and taco seas. Bring to a boil; reduce heat and simmer uncovered 15 min. Spray a deep dish pie pan with PAM. Put 1/3 of the sauce on the bottom. Individually spread the beans onto each of 6 tortilla halves (like you were spreading on peanut butter) and lay into the pie pan FACE UP, round side against round side of pan, then one in the middle.

On top of that spread all the cottage cheese, then half of the shredded cheese. Then pour another 1/3 of the sauce on that. Spread the remaining 6 halves of tortillas with the remaining bean spread and layer that on top FACE DOWN, then pour the rest of the tomato sauce over the top. Cover with foil tightly and Bake for 45 minutes, remove foil and top with remaining cheese, bake uncovered another 10 minutes.

Remove from oven and let it set for 10 minutes. Divide like a pie into 6 portions.

~ Val "Tastes great the next day and even tastes good cold."