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Tex-Mex Lasagna
55 min
Total
554 Kcal
27 g protein
65 g carbs
21 g fat
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serving
48.6
g
Sauce, salsa, ready-to-serve
0.19
x cup (259g)
0.9
g
Ground cumin
0.06
x tbsp (15g)
0
g
Oil, PAM cooking spray, original
0.25
x spray , about 1/3 second (1 NLEA serving) (0g)
75
g
Lasagna Noodles Cooked
1.5
x 1 piece (50g)
56
g
Ahold 4 Cheese Mexican Blend ..
2
x serving (28g)
35.3
g
Corn, yellow, whole kernel, ..
0.25
x cup (141g)
107.5
g
Black Beans Canned Drained & ..
1.25
x 1/2 cup (86g)
105.9
g
Ahold Diced Tomatoes No Salt ..
0.88
x serving (121g)
Instructions
Set the oven temperature to 450 degrees Fahrenheit / 225 degrees Celsius.
In a bowl, mix ground cumin, salsa, and tomato sauce and diced tomatoes. Spread 2/3 of this mixture in a baking tray that is lightly coated with cooking spray.
Now spread 2 noodles over sauce and top it with half of beans and ½ cup corn.
Now sprinkle with half a cup cheese. Again top it with 2/3 cup sauce. Repeat the layers again. Top it with 2 noodles, again. Spread the remaining sauce over noodles and sprinkle with 1 cup cheese.
Cover the mixture and bake it at the set temperature until sauce is bubbly and noodles are tender. Keep it aside for at least 15 minutes.
Sprinkle the lasagna with chopped green onions and serve hot.