Tex-Mex Lasagna

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

0 servings

Serving size

Amount per serving
Calories415

% Daily Value *
Total Fat 13.3g18%
Cholesterol 41mg14%
Sodium 970mg43%
Total Carbohydrate 55.2g21%

Dietary Fiber 10.4g38%
Protein 27.2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Tex-Mex Lasagna