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.
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 family favorite! Whole wheat no boil noodles work great with no time adjustment. I use mild salsa for the kids, otherwise they might not eat it as well as they do, and add one and a half cups of cooked shredded chicken to the beans and corn mixture. Definitely drain the diced tomatoes!
I thought this recipe was just okay. I wanted it to have more heft or a little more taste. My kids didn't like it at all (5 and 3). I may try the other suggestions listed here and try again, but I'm unsure if I'll really make again.
I've made a TON of recipes from Cooking Light and this is the only one my husband has asked me to take out of my book. He did not like the noodles so I have changed the noodles to tortillas and he loves it now.
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