Tex-Mex Lasagna

Serves 4


  • 3/4 cup bottled salsa
  • 1 1/2 teaspoon ground cumin
  • 1 (14 1/2-ounce) can no salt-added tomatoes, diced
  • 1 (8-ounce) can no salt-added tomato sauce
  • Cooking spray
  • 6 precooked lasagna noodles
  • 1 cup frozen whole-kernel corn, thawed
  • 1 (15-ounce) can black beans, rinsed and drained
  • 2 cups (8 ounces) pre-shredded, reduced-fat 4-cheese Mexican blend cheese, shredded
  • 1/4 cup green onions, chopped (optional)

Preparation: 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.

Notes: Sprinkle with green onions if desired.


Amount Per Serving

Cals: 415 From Fat: 29

Total Fat: 13.3g

Cholesterol: 41mg

Sodium: 970mg

Total Carb: 55.2g

Dietary Fiber: 10.4g

Sugars: na

Protein: 27.2g