Elizabeth and Jan have both made this and said it was great! Jan made it first and said she really liked it, but next time would use diced tomatoes with jalapenos/chiles instead of the plain diced tomatoes. Elizabeth made the following variations to use ingredients she had on-hand:
• added some shredded rotisserie chicken
• used Red Gold diced tomatoes w/ chipotle
• added about ½ can of green chiles to the sauce mixture
• used corn tortillas instead of lasagna noodles
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.
Recipe from: myrecipes.com (Karen Levin, Cooking Light, JUNE 2004)
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