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Tex-Mex Lasagna Recipe

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This recipe for Tex-Mex Lasagna, by , is from The Lindsley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynn Henley
Added: Sunday, September 3, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup bottled salsa
1-1/2 tsp. ground cumin
1 can no salt-added diced tomatoes (14.5 oz.)
1 can no salt-added tomato sauce (8 oz.)
Cooking spray
6 precooked lasagna noodles
1 cup frozen whole-kernel corn, thawed
1 can black beans, rinsed and drained (15 oz.)
2 cups (8 oz.) preshredded reduced-fat-4-cheese Mexican blend cheese
1/4 cup chopped green onions

Directions:
Directions:
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 sauce 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.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
An easy, low-fat, vegetarian fare that we all enjoy!

 

 

 

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