Shelly's Recipe

TEX-MEX LASAGNA

Category: Pasta - Baked

12 lasagna noodles, uncooked
3 cups tomato sauce or spaghetti sauce
1 cup water
1 (15 1/2 ounce) can kidney beans, rinsed and drained
1 (10 ounce) package frozen corn, thawed
1 package chili seasoning mix
2 cups part-skim Ricotta cheese
1 1/2 cups grated reduced-fat Monterey Jack cheese

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 9×13-inch baking pan. Arrange 4 pieces of lasagna (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 lasagna over the Ricotta and top with another cup of sauce. Spread remaining ricotta on top. Arrange final 4 pieces of lasagna on top. Cover with remaining sauce.

Refrigerate for at least 6 hours.

WHEN READY TO BAKE:
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.

Makes 6-8 servings

Note: I sauteed 1 lb ground beef and and added this to the sauce mixture and let it simmer about 20 minutes.