Tex-Mex Lasagna

Becky Luigart-Stayner; Cindy Barr

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

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Nutritional Information

Amount per serving
  • Calories: 415
  • Calories from fat: 29%
  • Fat: 13.3g
  • Saturated fat: 6.1g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 0.9g
  • Protein: 27.2g
  • Carbohydrate: 55.2g
  • Fiber: 10.4g
  • Cholesterol: 41mg
  • Iron: 3.9mg
  • Sodium: 970mg
  • Calcium: 518mg

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

  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.
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