Vegetarian Southwest Lasagna

• 9 lasagna noodles
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can red kidney beans, drained
• 1 (15 ounce) can black beans, drained and rinsed
• 2 cups frozen sweet corn (optional)
• 1 (10 ounce) can Ro-Tel tomatoes
• 15 ounces ricotta cheese
• 1 egg
• 1/4 cup chopped cilantro
• 8 ounces shredded monterey jack cheese

1. Cook the lasagna noodles as directed.
2. Preheat the oven to 425 degrees. Roast the corn at 425 degrees for 20 minutes until browned.
3. In a medium saucepan, combine the tomato sauce, beans, corn, and ro-tel tomatoes. Simmer for 10 minutes.
4. In another bowl, combine the ricotta cheese, egg, and cilantro.
5. In a 9x13 baking dish, layer 1/3 cooked noodles, 1/3 cheese filling, 1/3 sauce, and 1/3 Monterey Jack cheese. Repeat to make three layers.
6. Bake at 425 degrees for 20 minutes.

lasagna noodles, tomato sauce, red kidney beans, black beans, frozen sweet corn, rotel tomatoes, ricotta cheese, egg, cilantro, cheese

Taken from www.food.com/recipe/vegetarian-southwest-lasagna-178058 (may not work)