Tex-Mex Lasagna

By mamapig

Ingredients

• 1/4 cup medium bottled salsa
• 1 1/2 tsp. ground cumin
• 1 14.5-oz. can no salt added diced tomatoes
• 1 8-oz. can no salt added tomato sauce
• cooking spray
• 6 precooked lasagna noodles
• 1 cup frozen corn, thawed
• 1 15-oz. can black beans, rinsed and drained
• 2 cups (8 oz.) preshredded 4 Cheese Mexican Blend or Monterey Jack and Jalapena Pepper Cheese Blend
• 1/4 cup chopped green onion
• sliced black olives

Preparation

Step 1

Preheat oven to 450°

Combine first 4 , spread 2/3 cup sauce in bottom of an 8" square baking pan, coated with cooking spray. Arrange 2 noodles over sauce, top with 1/2 cup corn and half of the 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 of cheese and sliced black olives. Cover and bake for 30 minutes or until noodles are tender, and cheese is bubbly. Let stand 15 minutes. Sprinkle with onions.

Serves 4