Tex-Mex Lasagna

Photo: Lee Harrelson

Use different salsa to vary the flavor for this meatless Tex-Mex lasagna. Make it smoky with chipotle salsa, or spice it up with the hot stuff.

Yield:

4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 415
Caloriesfromfat 29 %
Fat 13.3 g
Satfat 6.1 g
Monofat 3.8 g
Polyfat 0.9 g
Protein 27.2 g
Carbohydrate 55.2 g
Fiber 10.4 g
Cholesterol 41 mg
Iron 3.9 mg
Sodium 970 mg
Calcium 518 mg

Ingredients

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

Preparation

Preheat oven to 450°.

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.

Karen Levin,

Cooking Light

June 2004
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