Tex-Mex Lasagna

Use different salsa to vary the flavor of this lasagna. Make it smoky with chipotle salsa, or spice it up with the hot stuff.

Yield: 4 servings

Ingredients

• 3/4  cup  bottled salsa
• 1 1/2  teaspoons  ground cumin
• 1  (14.5-ounce) can no salt-added diced tomatoes
• 1  (8-ounce) can no salt-added tomato sauce
• Cooking spray
• 6  precooked lasagna noodles (such as Barilla or Vigo)
• 1  cup  frozen whole-kernel corn, thawed
• 1  (15-ounce) can black beans, rinsed and drained
• 2  cups  (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
• 1/4  cup  chopped green onions

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.

Nutritional Information

Calories:

415 (29% from fat)

Fat:

13.3g (sat 6.1g,mono 3.8g,poly 0.9g)

Protein:

27.2g

Carbohydrate:

55.2g

Fiber:

10.4g

Cholesterol:

41mg

Iron:

3.9mg

Sodium:

970mg

Calcium:

518mg