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Tex-mex Lasagne

Yield: 1 Casserole

Ingredients and directions for this recipe

12 Pieces Lasagne, uncooked
3 c Tomato or spaghetti sauce
1 c Water
15 1/2 oz Canned kidney beans
-- drained
10 oz Frozen corn; thawed
1 pk Chili seasoning mix
2 c Part-skim ricotta cheese
1 1/2 c Grated Monterey Jack cheese
- (reduced-fat)

In a medium bowl, stir together the spaghetti sauce, water, beans,
corn and chili seasoning mix.

Spread 1 cup of the sauce mixture over the bottom of a 9 x 13-inch
baking pan. Arrange 4 pieces of lasagne (3 lengthwise, 1 widthwise)
over the sauce. Cover with 1 cup of sauce. Spread 1/2 of the ricotta
on top. Arrange another 4 pieces of lasagne over the ricotta and top
with another cup of sauce. Spread remaining ricotta on top. Arrange
final 4 pieces of lasagne on top. Cover with remaining sauce.
Refrigerate for at least 6 hours.

Preheat oven to 350 degrees F. Cover lasagne with foil and bake for 45
minutes covered. Uncover lasagne, sprinkle Monterey Jack cheese on
top and bake an additional 15 minutes uncovered. Let stand 15 minutes
before serving.

Serves 6 to 8

Each serving provides: 529 Calories; 25.2 g Protein; 66.7 g
Carbohydrates; 19.2 g Fat; 43.3 mg Cholesterol; 987 mg Sodium.
Calories from Fat: 32%

See also:
Previous recipe Tex-mex Ketchup
Next recipe Tex-mex Lentil Casserole

Or try one of these recipes:
Carta Di Musica
Fire Roasted Corn And Tomato Salsa