3/4 cup bottled salsa
11/2 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 (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
Directions:
1. Preheat oven to 450.
2. 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 2 noodles. Spread remaining sauce over noodles. Sprinkle with 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.
Thoughts:
This was really yummy. Not as spicy as I was expecting, but a little Tabasco fixed that right up!
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