Layered Lasagna Salad

• 8 ounces reduced-fat sour cream
• 1 (4 ounce) can diced green chilies
• 1 teaspoon ground cumin
• 9 lasagna noodles, cooked and drained
• 1 (12 ounce) can Mexican-style corn, drained (or 1 1/2 cups cooked & drained fresh corn kernels w/2 tbls each finely chopped green & red peppers)
• 4 cups shredded lettuce
• 1 (16 ounce) jar salsa, divided
• 12 hard-boiled eggs, sliced,divided
• 1 cup shredded reduced-fat monterey jack cheese, divided (4 oz)

1. In small bowl, stir together sour cream, chilies and cumin until well blended.
2. Place 3 of the noodles across bottom of 13 x 9 x 2-inch baking dish.
3. Over noodles, evenly layer 1/2 cup of the corn, 1 1/3 cups of the lettuce and 3/4 cup of the salsa.
4. Evenly layer with slices from 5 of the eggs and sprinkle with 1/3 cup of the cheese.
5. Repeat layers substituting sour cream mixture for salsa.
6. Repeat layers again with remaining ingredients using 3/4 cup of the salsa and remaining 2 eggs.
7. Dollop with the remaining 1/4 cup salsa.
8. Cover and chill to blend flavors.
9. To serve, cut into squares.

sour cream, green chilies, ground cumin, lasagna noodles, corn, shredded lettuce, salsa, eggs, cheese

Taken from www.food.com/recipe/layered-lasagna-salad-39118 (may not work)