Mexican Lasagne

1 pound pinto beans
1 dozen corn tortillas
1 container non fat ricotta cheese <or 1 pound soft tofu for vegan>
1 16 ounce container salsa
non fat yogurt - optional
Seasonings: garlic, cumin, chili powder

Soak, cook and mash 1 pound pinto beans, seasoned with a little garlic, cumin and chili powder 

Spray casserole lightly with cooking spray. (Casserole size depends upon your appetite.)

a little salsa on the bottom of a casserole
a layer of corn tortillas
a layer of home cooked pinto beans, mashed with potato masher
a layer of salsa
a layer of corn tortillas
a layer of fat free ricotta cheese
a layer of salsa
a layer of tortillas, beans, a sprinkling of cumin
spread non fat yogurt over all, more salsa

Bake uncovered at 350 F for 30 to 45 minutes or so. Let stand for 15
minutes, serve. Good with Mexican rice and/or a big salad.