Bean Lasagna

Ingredients:

• 1 can vegetarian refried beans
• 1 12 oz bottle mild taco sauce
• 2 cans stewed tomatoes, one drained, one not
• 1 cup cottage cheese
• 1 cup corn kernels, frozen is ok
• 10-12 lasagna noodles, uncooked
• 1/4 cup black olives, sliced

Procedure:

1. In a bowl mix beans with about half the juice from one can of tomatoes and a couple of tablespoons of taco sauce.
2. Put about a quarter of the taco sauce mixture in the bottom of a 9x13" lasagna pan. Cover sauce with a layer of noodles. Layer, in any orderyou want, the beans, corn, cheese, drained tomatoes, sauce and noodles
3. 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
4. Remove foil, sprinkle with olives. Bake another couple of minutes. Let sit for about 5 minutes before serving.

Makes: 3-4 servings