Sunday, March 7, 2010
This Tex-Mex Lasagna is delicious! It's a meatless, southwestern version of lasagna. And my meat-loving husband actually raved about it. I tried to conceal the fact that it had no meat because I knew if I told him that beforehand, he wouldn't be very excited about dinner. But he DID notice right away, and said he didn't even miss the meat. Wow, he's coming around!
This is a really quick and easy meal that's perfect for a weeknight. Use the oven-ready lasagna noodles to save a lot of time. And a can of store-bought salsa and cumin give it that southwestern flair. I used a chunky mild salsa, but you can really use any type of salsa to experiment with the flavor.
(adapted from Cooking Light)
3/4 cup bottled salsa
1 and 1/2 tsp. ground cumin
14.5-ounce can diced tomatoes
8-ounce can tomato sauce
6 pre-cooked lasagna noodles
1 cup frozen whole-kernel corn, thawed
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
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 remaining 2 noodles. Spread remaining sauce over noodles. Sprinkle with remaining 1 cup cheese.
3. Cover and bake at 450° for 30 minutes or until noodles are tender and sauce is bubbly. Let stand 15 minutes. Sprinkle with onions.
Makes 4 servings.