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Ingredients
- 16 ounces uncooked lasagna noodles
- 15 ounces fat-free vegetarian refried beans -- (about 2 cups)
- 15 ounces corn -- drained OR 10-oz. frozen corn -- defrosted (about 2 cups)
- 3 cups mild or spicy red or green bottled salsa
- 4 ounces canned mild diced green chiles -- drained(about 1/2 cup)
- 3 cups grated fatfree jalapeno jack cheese
- 1 cup vegetable broth
Details
Servings 10
Adapted from fatfree.com
Preparation
Step 1
Fat-free vegetarian refried beans make a tasty layer when combined with corn kernels and chilies. Salsa, mild or spicy, is a great stand-in for marinara sauce.
Preheat oven to 350 degrees. Lightly oil 9-by 14- by 2-inch deep baking dish.
Using small spatula, spread four uncooked lasagna noodles with one-third of the refried beans. Lay noodles length-wise, side by side, ends even, in center of baking dish. Sprinkle with one-half of the corn. Spread with one-fourth of the salsa. Sprinkle with one-fourth of the cheese.
Repeat for second layer, except sprinkle beans with green chiles instead of corn kernels.
Repeat for third layer, sprinkling beans with remaining corn. Top with last four noodles, remaining salsa spread completely to edges of noodles and remaining cheese. Carefully pour in vegetable broth at both ends.
Lightly oil 16-inch length of aluminum foil. Attach foil, oiled side down,
to ends of pan, tenting foil above lasagna surface. Crimp foil around all
edges of pan to seal.
Bake covered for 45 minutes. Using tongs, remove aluminum foil and discard. Using bulb baster or spoon, baste top of lasagna with sauce from
both ends. Bake for an additional 20 to 30 minutes.
Remove from oven. Let rest 15 minutes. Slice into 10 equal pieces using sharp, serrated knife and cutting twice to ensure easy-to-serve pieces.
Makes 10 servings.
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