Tex Mex Lasagna

[Guest guest]

This is one that hubby and I love but it's too spicy for the kids.

I've never been able to find the oven ready lasagna that the recipe

calls for so I use regular, put them in UNCOOKED and it comes out okay.

 

Shelly

 

Recipe originally from MoreThyme.com but altered slightly

 

1 1/2 cups salsa (we use Pace regular)

3 tsp cumin

29 ozs can tomatoes, don't drain

16 ozs canned tomato sauce

12 oven ready lasagna noodles

2 cups frozen corn, thawed or 1 15 oz can corn, drained

1 15 oz can black beans, rinsed and drained

1 15 oz can pinto beans, rinsed and drained

1 cup chopped cilantro

1 cup chopped green onion

3 cups non-dairy cheese (optional)

 

Preheat oven to 400 degrees

 

Lightly spray a 9 x 13 pan with non-stick cooking spray. In one bowl,

combine salsa, cumin, tomatoes, and tomato sauce. In another bowl,

combine corn, beans, cilantro and green onion. Put 1/3 of sauce

mixture in bottom of pan, lay 4 noodles on sauce, followed by half of

the veggie/bean mixture and 1 cup of non-dairy cheese (if using).

Repeat procedure. Last layer will be 4 noodles, last 1/3 of sauce and

last cup of cheese. Cover with non stick foil and bake for 45 minutes.

Let stand 15 minutes before cutting.

 

Serves 8.