Tex-Mex Lasagna

• 3/4 cups Bottled Salsa
• 1- 1/2 teaspoon Ground Cumin
• 1 can (14.5 Oz. Can) Diced Tomatoes
• 1 can (8 Oz. Can) Tomato Sauce
• 6 pieces No Boil Lasagna Noodles
• 1 cup Frozen Corn Kernels, Thawed
• 1 can (15 Oz. Can) Black Beans, Rinsed And Drained
• 1 can (7 Oz. Can) Mushroom Pieces, Rinsed And Drained
• 2 cups Shredded Mexican Cheese Blend (or Cheddar)
• 1/2 cups Green Onions, Chopped

1. 1.
2. Preheat oven to 450 degrees F. 2.
3. Combine salsa, cumin, tomatoes and tomato sauce.
4. Spread 2/3 cup sauce mixture in the bottom of an 8-inch square baking dish coated with cooking spray.
5. Arrange 2 noodles over the sauce; top with 1/2 cup corn, half of the beans, and half of the mushrooms.
6. Sprinkle with 1/2 cup cheese; top with 2/3 cup sauce.
7. Repeat layers once; top with remaining 2 noodles.
8. Spread remaining sauce over noodles.
9. Sprinkle with remaining cheese.
10. Cover and bake for 30 minutes or until noodles are tender and sauce is bubbly.
11. Let stand 15 minutes.
12. Sprinkle with onions.
13. Serves: 4 Calories per serving: 420.

salsa, ground cumin, tomatoes, tomato sauce, no boil lasagna noodles, frozen corn kernels, black beans, mushroom, mexican cheese, green onions

Taken from tastykitchen.com/recipes/main-courses/tex-mex-lasagna-3/ (may not work)