It's even easier now that I have discovered no-boil noodles. As a kid I remember watching my mom boil the noodles, cool them and dry them before preparing her lasagna (which by the way is the best no tomato lasagna out there!). It always seemed like such a production. But now with my new discovery, lasagna is that much easier.
Here's the recipe for tonights Tex-Mex Lasagna, a vegetarian option which is perfect for a light summer dinner.
- 3/4 cup salsa
- 1 1/2 tsp. ground cumin
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 6 pre-cooked lasagna noodles
- 1 cup forzen whole-kernal corn, thawed
- 1 can black beans, rinsed and drained
- 2 cups preshredded mexican blend cheese
- 1/4 cup chopped green onions
Preheat oven to 450F. Combine first 4 ingredients; spread 2/3 cup sauce in bottom of an 8in square dish. Arrange 2 noodles over sauce; top with 1/2 cup corn and half of beans. Sprinkle with 1/2 cup cheese; top with 2/3 cup sauce. Repeat layers once; top with remaining 2 noodles. Spread remaining sauce over noodles. Sprinkle with remaining 1 cup cheese. Cover and bake at 450F for 30 minutes or until noodles are tender and sauce is bubbly. Let stand 15 minutes. Sprinkle with onions. Enjoy!