Tex Mex Lasagna

Tex Mex Lasagna

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  • Prep Time


  • Total Time


  • Servings



  • ¾

    cup bottled salsa

  • teaspoons ground cumin

  • 1

    (14.5-ounce) can no salt-added diced tomatoes

  • 1

    (8-ounce) can no salt-added tomato sauce

  • Cooking spray

  • 6

    precooked lasagna noodles (such as Barilla or Vigo)

  • 1

    cup frozen whole-kernel corn, thawed

  • 1

    (15-ounce) can black beans, rinsed and drained

  • 2

    cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese

  • ¼

    cup chopped green onions


Preheat oven to 450°. Combine first 4 ingredients; spread 2/3 cup sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with 1/2 cup corn and half of beans. Sprinkle with 1/2 cup cheese; top with 2/3 cup sauce. Repeat layers once; top with remaining 2 noodles. Spread remaining sauce over noodles. Sprinkle with remaining 1 cup cheese. Cover and bake at 450° for 30 minutes or until noodles are tender and sauce is bubbly. Let stand 15 minutes. Sprinkle with onions.


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