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Tex-Mex Lasagna

Photo: Lee Harrelson
Yield

4 servings

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.

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

Nutrition 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

How to Make It

  1. Preheat oven to 450°.

  2. 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.