Name: Tex-Mex Lasagna
Yield: 4
Ingredients: ¾ cup bottled salsa; 1 ½ tsp ground cumin; 14 ½ oz can no salt-added tomatoes, diced; 8 oz can no salt-added tomato sauce; cooking spray; 6 precooked lasagna noodles; 1 cup frozen whole-kernel corn, thawed; 15 oz can black beans, rinsed and drained; 2 cups pre-shredded, reduced-fat 4-cheese Mexican blend cheese; ¼ cup green onions, chopped (optional)

Tex-Mex Lasagna

CategoryMain Dish

Yields4 Servings

¾ cup bottled salsa

1 ½ tsp ground cumin

14 ½ oz can no salt-added tomatoes, diced

8 oz can no salt-added tomato sauce

cooking spray

6 precooked lasagna noodles

1 cup frozen whole-kernel corn, thawed

15 oz can black beans, rinsed and drained

2 cups pre-shredded, reduced-fat 4-cheese Mexican blend cheese

¼ cup green onions, chopped (optional)

Preheat oven to 450 degrees F.

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 degrees F for 30 minutes or until noodles are tender and sauce is bubbly. Let stand 15 minutes.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 415Calories from Fat 29

% Daily Value *
Total Fat 13.3g21%
Cholesterol 41mg14%
Sodium 970mg41%
Total Carbohydrate 55.2g19%
Dietary Fiber 10.4g42%
Protein 27.2g55%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

This recipe brought to you by the Idaho Bean Commission.

Ingredients