During the work week I’m all about a dinner that tastes fantastic but doesn’t take a whole lot of time to make and also that have basic enough ingredients that don’t require any trekking around Boston and beyond to search for. I also quite enjoy leftovers to bring to the office for lunch and I knew this Tex-Mex lasagna from Cooking Light would give me just that.
Here’s what you’ll need:
- 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 (I used Barilla)
- 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 (I didn’t use reduced fat because they didn’t have it at my grocery store. TOOOOOO bad!)
- 1/4 cup chopped green onions
Here’s what you do:
• Preheat oven to 450 degrees.
• Combine salsa, cumin, no salt-added diced tomatoes, and no salt-added tomato sauce
• Spread 2/3 cup sauce in bottom of an 8-inch baking dish coated with cooking spray
• Place two of the noodles over the sauce and top with 1/2 cup of corn and 1/2 cup of beans, sprinkle with a 1/2 cup of cheese. Repeat layers and cover with remaining noodles. Sprinkle with remaining cheese. I pretty much just eyeballed this part and added however much I thought looked appropriate. I love cheese so I added it to my liking, which probably voided the whole “cooking light” aspect.
• Cover (which I did not because I don’t think this dish had a lid) and bake at 450 degrees for 30 minutes or until golden brown and sauce is bubbly. I most always prefer my food to be very golden brown (sometimes I openly enjoy eating nearly burnt food, which is an issue I should probably address soon!)
check out the layers!
• Let stand for 15 minutes and sprinkle with onions (which I did before I put it in the oven, clearly I had issues following directions this day.)
I think I had leftovers for a good handful of days which made lunching at work a breeze!
[Chels]
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That looks awesome! I have a friend that makes a buffalo chicken mac and cheese that is awesome – it is such a good idea to converge food genres.
That looks so delicious. What a great idea for lasagne. I’m not sure we’d have much leftovers of that in our house!
Not only does this look yum-tacular and easy enough for a ‘tard like myself to make . . . it calls for cumin! A spice that I currently have a lot of and no clue what to do with!
YUM! so easy and a great clean out the cabinet meal. loving the creativity
i looooooove cooking light (just started subscribing) and this looks awesome! totally making this. thanks, chels!
looks yummy, lasagna and mexican my two favorites
Oh that looks delicious! Can’t wait to try it!
That texmex lasagna looks great!
I love mexican food – this is cute!