MSGID: 1:18/200.0 5d981f56   
   -=> NANCY BACKUS wrote to JANIS KRACHT <=-   
      
    NB> Wegmans makes pretty good meals, though... ;)   
      
   I discovered that when I was in Williamsport often.  When my company was    
   using the Holiday Inn downtown, there's a large Wegmans within walking    
   distance.  My curiosity was piqued due to the discussions in here you've    
   had about the store so I went over there and was not disappointed.  To    
   me, the prepared meals were a bit spendy--hey, the company was picking    
   up my per diem tab!--but quite delicious.  I had many a meal in my hotel    
   room watching TV in bed after an exhausting 12-hour day (I had to work    
   12 hour days when I was working "remote"; normally had to do a month or    
   two's worth of work in three to four days).   
      
   The company then switched to another hotel located on "the strip" in    
   Faxon with all of the fast food and sit-down restaurants as well as a    
   lot of the major shopping.  So I quit driving to Wegmans unless I was    
   over on that side of town which I was occasionally.   
      
   I didn't mind Williamsport but it felt landlocked to me since I'm used    
   to being on one of the "coasts".   
      
   One of these days I'd love to go up to the Corning Museum of Glass and    
   spend a few days there checking things out.   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Black Bean Lasagna   
    Categories: Main dish, Noodles, Seandennis   
         Yield: 12 Servings   
       
         9    Lasagna noodles   
         1    Large onion, chopped   
         3    Garlic cloves, minced   
         1 t  Canola oil   
         2    Cans (16 oz. each) black   
              Beans, rinsed and drained   
         1    Can (14 1/2 oz.) diced   
              Tomatoes, undrained   
         2    Cans (6 oz. each) tomato   
              Paste   
         1 c  Water   
         2 T  Minced fresh cilantro   
       1/4 t  Crushed red pepper flakes   
              (can use up to 1/2 tsp)   
         4    Egg whites, beaten   
         1    Carton (15 oz.) reduced-fat   
              Ricotta cheese   
       1/2 c  Grated Parmesan cheese   
       1/4 c  Minced fresh parsley   
         2 c  (8 oz.) shredded reduced-fat   
              Mexican cheese blend   
       
     1. Cook noodles according to package directions.  Meanwhile, in large   
     skillet over medium heat, cook onion and garlic in oil until tender.   
     Add beans, tomatoes, tomato paste, water, cilantro, and pepper   
     flakes.  Bring to a boil.  Reduce heat; simmer, uncovered, 15 minutes   
     or until slightly thickened.   
        
     2. In small bowl, combine egg whites, ricotta, Parmesan, and parsley.   
        
     3. Drain noodles.  Spread 1/2 cup bean mixture into 13-by-9-inch   
     baking dish coated with cooking spray.  Layer with three noodles, a   
     third of ricotta mixture, a third of remaining bean mixture, and 2/3   
     cup of cheese blend.  Repeat layers twice.   
        
     4. Cover and bake at 350 degrees F 30 to 35 minutes.  Uncover; bake   
     10 to 15 minutes longer or until bubbly.  Let stand 10 minutes before   
     cutting.   
        
     From "Taste of Home" featured in September 2010 "Reader's Digest".   
        
     MM'd by Sean Dennis on 28 January 2011.   
       
   MMMMM   
       
   Later,   
   Sean   
      
   ... Let not the sands of time get in your lunch.   
   ___ MultiMail/Win v0.52   
      
   --- Maximus/2 3.01   
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