Tex-Mex Lasagna

Name: Tex-Mex Lasagna
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

10 ingredients

2 steps

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

Directions

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.