Tex-Mex Lasagna

Here is another semi Italian meal with a Mexican flavor. Again, this is not especially good for those who are dieting, but it is a little better than my last entry. Enjoy

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 (if necessary)
• 6 lasagna noodles (precook) **
• 1 cup frozen whole-kernel corn, thawed
• 1 (15-ounce) can black beans, rinsed and drained
• 2 cups (8 ounces) pre-shredded reduced-fat 4-cheese Mexican blend cheese
• 1/4 cup chopped green onions

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

** You can also use already lasagna noodles such as Barilla or Vigo.
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.

Yield: 4 servings

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