Contributed By: lyoung63366Cooking Light
Vegetarian
3/4 cup Bottled salsa
1 1/2 teaspoons Ground cumin
1 (14.5-ounce) can No salt-added diced tomatoes
1 (8-ounce) 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-ounce) can Black beans, rinsed and drained
2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
1/4 cup Chopped green onions
Preheat oven to 450°.
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.
9 WW points per serving; 4 servings CALORIES 415(29% from fat); FAT 13.3g (sat 6.1g,mono 3.8g,poly 0.9g); IRON 3.9mg; CHOLESTEROL 41mg; CALCIUM 518mg; CARBOHYDRATE 55.2g; SODIUM 970mg; PROTEIN 27.2g; FIBER 10.4g
Total Preparation Time: 1 hour Ingredients: Rice, Pasta & Bread Vegetables Actual Cooking Time: 45 minutes Number of Servings: 4 Origin: Mexican & Spanish Special Features: Vegetarian Nutrition Content: Good Source of Calcium High Fiber Meal Type: Entree