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Tex-Mex Lasagna
2 ¼ cups bottled salsa
4 ½ tsp ground cumin
43 ½ oz can no salt-added tomatoes, diced
24 oz can no salt-added tomato sauce
cooking spray
18 precooked lasagna noodles
3 cups frozen whole-kernel corn, thawed
45 oz can black beans, rinsed and drained
6 cups pre-shredded, reduced-fat 4-cheese Mexican blend cheese
¾ cup green onions, chopped (optional)
1
Preheat oven to 450 degrees F.
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 degrees F for 30 minutes or until noodles are tender and sauce is bubbly. Let stand 15 minutes.
Nutrition Facts
12 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.
This recipe brought to you by the Idaho Bean Commission.
Ingredients
2 ¼ cups bottled salsa
4 ½ tsp ground cumin
43 ½ oz can no salt-added tomatoes, diced
24 oz can no salt-added tomato sauce
cooking spray
18 precooked lasagna noodles
3 cups frozen whole-kernel corn, thawed
45 oz can black beans, rinsed and drained
6 cups pre-shredded, reduced-fat 4-cheese Mexican blend cheese
¾ cup green onions, chopped (optional)