Tex-Mex Lasagne

Name: Tex-Mex Lasagne
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 6 to 8 Servings
Ingredients: 12 pieces Lasagne noodles, uncooked; 3 cups tomato or spaghetti sauce; 1 cup Water; 1 15 1/2- oz. can kidney beans, drained; 1 10- oz. package frozen corn, thawed; 1 package chili seasoning mix; 2 cups part-skim ricotta cheese; 1 1/2 cups reduced-fat Monterey Jack cheese, grated

Author:: Jamie Geller Test Kitchens
Publish date:: Mar 18, 2010

70minDuration
60minCook Time
10minPrep Time
6 to 8 ServingsServings

Ingredients

12 pieces Lasagne noodles, uncooked
3 cups tomato or spaghetti sauce
1 cup Water
1 15 1/2- oz. can kidney beans, drained
1 10- oz. package frozen corn, thawed
1 package chili seasoning mix
2 cups part-skim ricotta cheese
1 1/2 cups reduced-fat Monterey Jack cheese, grated

Preparation

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

2 Spread 1 cup of the sauce mixture over the bottom of a 9 x 13-inch baking pan

3 Arrange 4 pieces of lasagne (3 lengthwise, 1 widthwise) over the sauce.

4 Cover with 1 cup of sauce. Spread 1/2 of the ricotta on top.

5 Arrange another 4 pieces of lasagne over the ricotta and top with another cup of sauce.

6 Spread remaining ricotta on top. Arrange final 4 pieces of lasagne on top. Cover with remaining sauce

7 Refrigerate for at least 6 hours.

8 Preheat oven to 350-o F. Cover lasagne with foil and bake for 45 minutes covered.

9 Uncover lasagne, sprinkle Monterey Jack cheese on top and bake an additional 15 minutes uncovered.

10 Let stand 15 minutes before serving.