Tex-Mex Lasagna

By á-100

Ingredients

• 3/4 c. salsa
• 1 1/2 t. ground cumin
• 1 can (14.5 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 6 oven ready lasagna noodles (such as Barilla or Vigo)
• 1 c. whole kernel corn, thawed
• 1 can (15 oz.) black beans, rinsed and drained
• 2 c. (8 oz.) preshredded reduced fat 4 cheese Mexican blend
• 1/4 c. chopped green onions (optional for garnish)

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 375 degrees.
2. Combine 1st 4 ingredients, spread 2/3 c. sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with 1/2 c. corn and half of beans. Sprinkle with 1/2 c. cheese, top with 2/3 c. sauce. Repeat layers once; top with remaining 2 noodles. Spread remaining sauce over noodles. Sprinkle with remaining 1 c. cheese. Cover and bake at 375 degrees for 50 minutes or until noodles are tender and sauce is bubbly. Let stand 15 minutes. Sprinkle with onions.