No Reviews
You must be logged in to post a review.
Tex-Mex Lasagna
x
Print Options
Description
Lasagna with a Southwestern kick! This is one of my go-to recipes. Using no-boil lasagna noodles, black beans and cumin, this is a welcome change to the Italian style, tomato sauce, mozzarella and ricotta cheese standard.
Ingredients
- ¾ cups Bottled Salsa
- 1-½ teaspoon Ground Cumin
- 1 can (14.5 Oz. Can) Diced Tomatoes
- 1 can (8 Oz. Can) Tomato Sauce
- 6 pieces No Boil Lasagna Noodles
- 1 cup Frozen Corn Kernels, Thawed
- 1 can (15 Oz. Can) Black Beans, Rinsed And Drained
- 1 can (7 Oz. Can) Mushroom Pieces, Rinsed And Drained
- 2 cups Shredded Mexican Cheese Blend (or Cheddar)
- ½ cups Green Onions, Chopped
Preparation
1. Preheat oven to 450°F.
2. Combine salsa, cumin, tomatoes and tomato sauce. Spread 2/3 cup sauce mixture in the bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over the sauce; top with 1/2 cup corn, half of the beans, and half of the mushrooms. 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 cheese. Cover and bake for 30 minutes or until noodles are tender and sauce is bubbly. Let stand 15 minutes. Sprinkle with onions.
Serves: 4
Calories per serving: 420.
Related Recipes
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Sage Garlic Lamb with Feta Yogurt Sauce
by Molly Mulligan in
Main Courses
by Molly Mulligan in
Main Courses
Using few ingredients, this recipe for ground lamb is so tasty!...
Prep: Cook:
Serves: 4 Level: Easy
Cabbage Rolls
by Beth Pierce in
Main Courses
by Beth Pierce in
Main Courses
These delicious traditional stuffed Cabbage Rolls are made with ground sausage...
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
No Comments
Leave a Comment!
You must be logged in to post a comment.