1/4 cup bottled salsa
1 1/2 tsp ground cumin
1 (14.5 oz) can no salt-added diced tomatoes
1 (8 oz) can no salt-added tomato sauce
Cooking spray
6 precooked lasagna noodles (such as Barilla or Vigo)
1 cup frozen whole-kernel corn, thawed
1 (15 oz) can black beans, rinsed and drained
2 cups (8 oz) preshredded 4 cheese Mexican blend cheese
1/4 cup chopped green onions
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 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 450 for 30 minutes or until noodles are tender and sauce is bubbly. Let stand 15 minutes. Sprinkle with onions. Yield: 4 servings.
