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Southwestern Lasagna




Source of Recipe


Internet


List of Ingredients




16 ounces uncooked lasagna noodles
15 ounces fat free vegetarian refried beans, about 2 cups
15 ounces corn, drained or 10 ounce package frozen corn, defrosted
3 cups mild or spicy red or green bottled salsa
4 ounces canned mild diced green chiles, drained
3 cups grated fat free jalapeno jack cheese
1 cup vegetable broth

Preheat oven to 350F. Lightly oil 9 x 14 x 2 inch deep baking dish. Using small spatula, spread four uncooked lasagna noodles with 1/3 of the refried beans. Lay noodles lengthwise, side by side, ends even, in center of baking dish. Sprinkle with 1/2 of the corn. Spread with 1/4 of the salsa. Sprinkle with 1/4 of the cheese. Repeat for second layer, except sprinkle beans with green chiles instead of corn kernels. Repeat for third layer, sprinkling beans with remaining corn. Top with last four noodles, remaining salsa spread completely to edges of noodles and remaining cheese. Carefully pour in vegetable broth at both ends. Lightly oil a 16 inch length of aluminum foil. Attach foil, oiled side down to ends of pan, tenting foil above lasagna surface. Crimp foil around all edges of pan to seal. Bake covered for 45 minutes. Using tongs, remove aluminum foil and discard. Using bulb baster or spoon, baste top of lasagna with sauce from both ends. Bake for an additional 20 to 30 minutes. Remove from oven. Let rest 15 minutes. Slice into 10 equal pieces using sharp, serrated knife and cutting twice to ensure easy to serve pieces. Makes 10 servings.


Recipe