Southwestern Lasagna

  • 1 (16 oz.) jar salsa -- I like a chipotle corn variety
  • 1 (14.5 oz.) diced tomatoes -- I like a fire-roasted with roasted garlic variety
  • 1 c. frozen corn -- thawed
  • 1 (15 oz.) can black beans
  • Cooking spray
  • 9 lasagna noodles
  • 2 c. shredded pepper jack cheese -- I like a chipotle monteray jack variety
  • 1 (2.25 oz.) can sliced black olives -- drained
  • 1/2 c. chopped green onions
  • Sour cream -- optional

Preheat the oven to 400 degrees.

In a large bowl, combine the salsa, diced tomatoes, corn and black beans. Mix to form a sauce.

Spray a 9x13-inch baking pan with cooking spray and spread 2/3 cup of the sauce evenly along the bottom of the pan. Arrange 3 noodles evenly over the sauce. Add 2/3 cup of the sauce over the noodles and sprinkle with a third of the cheese. Repeat this technique three times, ending with a layer of the remaining cheese. Sprinkle the very top with the sliced olives.

Cover the pan with aluminum foil and bake for 40 minutes or until the noodles are softened and the cheese is melted and bubbly. Sprinkle the lasagna with the green onions before serving. Serve with sour cream, if desired.

  • Yields: 6-8 servings
  • Preparation Time: 50 minutes
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