Monday, September 21, 2009

Tex-Mex Lasagna

This is a yummy dish I have been making for a few years now. We all like this in our family. You can make it spicy by using hot salsa and tomatoes with peppers if you'd like.

Tex-Mex Lasagna

¾ cup bottled salsa
1 ½ tsp ground cumin (I use a little more)
1 can (14 oz) diced tomatoes
1 can (8 oz) tomato sauce
6 no-cook lasagna noodles (I like Barilla)
1 cup frozen corn-thawed
1 can black beans-drained and rinsed
2 cups shredded Mexican cheese (or anything you have on hand)
¼ cup chopped green onions (optional but good)

1. Preheat oven to 450.
2. Combine the first four ingredients. Spread 2/3 cup of sauce on the bottom of a 8 inch square casserole dish.
3. Arrange 2 noodles over sauce. Top with ½ of the corn and beans, ½ cup cheese, and 2/3 cup sauce.
4. Repeat layers once and top with remaining sauce and cheese.
5. Cover and bake for 30 minutes or until noodles are tender and sauce is bubbly. Let stand 10-15 minutes before serving. Sprinkle with green onions.

I hope you enjoy this!!

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