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.
I haven't made this recipe, but I have one that is very similar, however, instead of lasagna noodles, I use flour tortillas, cut large ones to fit dish and use (layer) as you would the noodles. You must try it and you will love it.
This was really good. I added shredded chicken breast to the bean & corn mixture, so it was more hearty than the recipe as printed. These were huge portions; 2 of us only ate 1/4 of the recipe, with a green salad alongside. I used regular lasagna noodles and just soaked them in super hot water for a few minutes, and cooked the lasagna longer at a lower temp (350). We had a split decision; I liked the lasagna noodles, but hubby wanted tortillas instead. If I made this again, I would add a little sweetener (honey, agave, sugar, peanut butter) to the tomato mixture to smooth out the acid a bit. I have a feeling it will be better tomorrow.
This is a great hearty vegetarian dish. For the first time in my life I followed directions exactly and still wouldn't change a thing. We had company over for it and they loved it too. I always associate lasagna with a lot of work, but this took 15 minutes to pull together. We used hot salsa and it was also perfect, and I'm not a fan of anything too hot.
To the naysayers who rate it and criticize the recipe before you even make it: don't rate it unless you make it first. Having been one who DID actually make it.. native Central American born husband pronounced it "excellent." He actually liked the combination of pasta and beans. And shocked as some of you may be, many central Americans when eating at home do eat beans AND pasta in the same meal..and carbohydrate snobs would be horrified to know that they even eat mashed potatoes and pasta at the same meal, too. I like the ease of the recipe, the fact that you can turn up or turn down the heat depending on what you use.Would be easy to change it up by adding hamburger, too. I also found that I needed to use more sauce, corn, and cheese and next time will double amounts to make it heartier. Filling,nutritious meals for around $5-6 if made exactly to specifications of the recipe. However, if you use corn tortillas instead of lasagna noodles, it is NOT lasagna.
I wanted meat in this so I browned ground beef with an onion, salt and pepper, then I added the corn and beans to that.
I added a little chipotle to the sauce as well.
I also used a 9x13 dish and was glad because an 8x8 would be way too small.
Overall I thought this was great! I really liked the green onions on top and served it with a little sour cream and a side salad.
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