Categories: mexican vegetarian

Ingredients

• 3/4 cup bottled salsa
• 1 1/2 teaspoons ground cumin
• 1 (14.5-ounce) can diced tomatoes
• 1 (8-ounce) can tomato sauce
• Cooking spray
• 6 precooked lasagna noodles
• 1 cup frozen whole-kernel corn, thawed
• 1 (I5-ounce) can black beans, rinsed and drained
• 2 cups (8 ounces) 4-cheese Mexican blend cheese
• 1/4 cup chopped green onions

Directions

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 with1/2 cup corn and half of beans.

3. Sprinkle with 1/2 cup cheese; top with 2/3 cup sauce. Repeat layers once; top with remaining noodles. Spread remaining sauce over noodles.

4. Sprinkle with remaining 1 cup cheese.

5. Cover and bake at 450° for 30 minutes or until noodles are tender and sauce is bubbly. Let stand 15 minutes.

6. Sprinkle with onions.

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