Tex-Mex Lasagna - CL

TamTastic

Sodium is a little high. So just watch it the rest of the day if you like this recipe!

Tex-Mex Lasagna

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.


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
Karen Levin, Cooking Light, JUNE

TamTastic

Sodium is a little high. So just watch it the rest of the day if you like this recipe!

Tex-Mex Lasagna

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.


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
Karen Levin, Cooking Light, JUNE