Tex-Mex Lasagna

Tex-Mex Lasagna
Photo by Becky Luigart-Stayner

Ingredients

  • Cooking spray
  • ¼ cup chopped green onions
  • 2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
  • 1 (14.5-ounce) can no salt-added diced tomatoes
  • ¼ cup chopped green onions
  • 1 ½ teaspoons ground cumin
  • 2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
  • + 7 more ingredients
    • ¾ cup bottled salsa
    • 6 precooked lasagna noodles (such as Barilla or Vigo)
    • 1 (15-ounce) can black beans, rinsed and drained
    • 1 cup frozen whole-kernel corn, thawed
    • ¾ cup bottled salsa
    • 1 (15-ounce) can black beans, rinsed and drained
    • 1 (8-ounce) can no salt-added tomato sauce

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 re...

View full recipe at My Recipes

Comments

Variations on Tex-Mex Lasagna

  • Tex-Mex Lasagna
    • 1 3/4 cups (7 ounces) shredded Monterey Jack cheese, divided
    • 1 (15-ounce) container ricotta cheese
    • 1 large avocado, thinly sliced
    • +3 other ingredients


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