Lunch: Tex-Mex Lasagna

Beans, corn, chili powder, and salsa recreate this classic, gooey dish with southwestern flair. No-boil lasagna noodles mean you spend less time making and more time savoring your dinner.

Ingredients

2 tsp. vegetable oil
1 small onion
2 medium zucchini
1 jar salsa
1 c. corn
1 tbsp. no-salt-added chili powder
1 can tomato sauce
6 oven-ready (no-boil) lasagna noodles
1 can fat-free refried beans
8 oz. shredded Monterey jack or Cheddar cheese
1/2 c. fresh cilantro leaves

Instructions

Preheat oven to 400 degrees F. Spray shallow 2-quart baking dish with nonstick cooking spray.
In 12-inch skillet, heat oil on medium. Add onion. Cook 2 minutes or until beginning to soften, stirring occasionally. Stir in zucchini, salsa, corn, and chili powder. Cook 2 to 3 minutes or until zucchini is crisp-tender, stirring occasionally. Remove from heat.
On bottom of prepared dish, spread half of tomato sauce. Arrange 2 lasagna noodles in single layer. Top with half of beans and half of vegetables. Arrange 2 more lasagna noodles in single layer. Top with half of cheese. Repeat with remaining sauce, noodles, beans, and vegetables. Top with remaining cheese.
Cover tightly with foil and bake 30 minutes. Remove foil and bake another 15 to 20 minutes or until bubbly and noodles are tender. Remove from oven; let stand 5 minutes. Top with cilantro.

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