Bean Lasagna Recipe

• 1 Can vegetarian refried beans
• 2 Cans stewed tomatoes
• 10 Lasagne noodles, uncooked
• 1 Cup corn kernels
• 1/4 Cup black olives, sliced
• 1 Cup cottage cheese
• 1 Bottle mild taco sauce

• In a bowl mix beans stewed tomatoes and a couple of tablespoons of taco sauce.
• Pour about a quarter of the taco sauce in the Lasagne pan. Then cover it with noodles.
• Layer the beans, drained tomatoes, sauce, corn, cheese and noodles and stir.
• Now cover tightly with foil. And bake for about an hour, until the noodles turns tender.
• Make it sure to check after 5-10. Remove the foil and sprinkle with olives and bake for another couple of minutes. Serve hot.