Tex-Mex Lasagna - Vegetarian

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Use different salsas to change the flavor. Use chipolte salsa for a smoky flavor.

Calories: 415
Fat 13.3G
Fiber 10.4G

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  • 4

Ingredients

  • 3/4 cup bottled salsa
  • 1 1/2 tsp ground cumin
  • 1 can (14.5 oz) can no-salt-added diced tomatoes
  • 1 can (8 oz) can no salt added tomato sauce
  • cooking spray
  • 6 no boil lasagna noodles (Barilla or Vigo)
  • 1 cup frozen whole kernel corn, thawed
  • 1 can (15 oz) can black beans, rinsed and drained
  • 2 cups (8 oz) preshredded reduced fat 4 cheese Mexican blend cheese
  • 1/4 cup chopped green onions

Preparation

Step 1

1) Preheat oven to 450 Degrees.
2) 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 degrees for 30 minutes or until noodles are tender. Let stand 15 minutes. sprinkle with the green onions.

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