Tex Mex Lasagna

[Guest guest]

This is one of my husband's favorite recipes. I cook it on nights when I just

need to throw something together because its quick to prepare and most of the

ingredients can be found the pantry.

 

I usually serve it with garlic toast. (Pour olive oil out in a saucer. Dip one

side of the bread in it. Then sprinkle the bread with garlic salt and toast in

the toaster over.)

 

 

Tex Mex Lasagna

1 1/2 tsp cumin

1 (8oz) can tomato sauce

1 (14.5 oz) diced tomatoes

3/4 c. salsa

1c. frozen corn

1 (15oz) can black beans, rinsed

2c. shredded cheese (1c reduced fat & 1c regular)

6 lasagna noodles

 

1) preheat oven to 450 C

2) combine first 4 ingredients, spread 2/3 c sauce in to the bottom of an 8 in

square baking dish coated w/ cooking spray

3) arrange 2 noodles over sauce, top with 1/2c corn and black beans. Sprinkle

with 1/c cheese. Top with 2/3 c. sauce.

4) Repeat layers once, top with 2 remaining noodled. Sprinkle with remaining 1

c. cheese.

5. Cover and bake at 450 C for 30min or until noodles are tender and sauce is

bubbling. Let stand for 15min.

 

 

Notes: Out of concern of BPA in canned goods, I've had sucess adding diced roma

tomatos (2-3) instead of the can of diced tomatos or just adding extra tomato

sauce and using Eden organic black beans.