Tex-Mex Lasagna
From hayleesgrandma 15 years ago
- 30 minutes to make
- Serves 4
Use different salsa to vary the flavor of this lasagna. Make it smoky with chipotle salsa, or spice it up with the hot stuff.
Ingredients
- 3/4 cup bottled salsa shopping list
- 1 1/2 teaspoons ground cumin shopping list
- 1 (14.5-ounce) can no salt-added diced tomatoes shopping list
- 1 (8-ounce) can no salt-added tomato sauce shopping list
- cooking spray shopping list
- 6 precooked lasagna noodles (such as Barilla or Vigo) shopping list
- 1 cup frozen whole-kernel corn, thawed shopping list
- 1 (15-ounce) can black beans, rinsed and drained shopping list
- 2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese shopping list
- 1/4 cup chopped green onions shopping list
How to make it
- Preparation
- Preheat oven to 450°.
- 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.
People Who Like This Dish 4
- jenniferbyrdez Kenner, LA
- chefmeow Garland, TX
- tuilelaith Columbia, MO
- howiej Stockton, CA
- jlv1023 Ansonia, Connecticut
- crazeecndn Edmonton, CA
- hayleesgrandma Waldron, AR
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The Rating
Reviewed by 3 people-
Sounds very good and a nice change from the regular lasagna. Great post and a high 5.
chefmeow
in Garland loved it
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" It was excellent "