Categories: mexican vegetarian
Ingredients
- 3/4 cup bottled salsa
- 1 1/2 teaspoons ground cumin
- 1 (14.5-ounce) can diced tomatoes
- 1 (8-ounce) can tomato sauce
- Cooking spray
- 6 precooked lasagna noodles
- 1 cup frozen whole-kernel corn, thawed
- 1 (I5-ounce) can black beans, rinsed and drained
- 2 cups (8 ounces) 4-cheese Mexican blend cheese
- 1/4 cup chopped green onions
Directions
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Preheat oven to 450°.
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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 with1/2 cup corn and half of beans.
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Sprinkle with 1/2 cup cheese; top with 2/3 cup sauce. Repeat layers once; top with remaining noodles. Spread remaining sauce over noodles.
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Sprinkle with remaining 1 cup cheese.
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Cover and bake at 450° for 30 minutes or until noodles are tender and sauce is bubbly. Let stand 15 minutes.
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Sprinkle with onions.