Tex-Mex Lasagna

• 3 c. spaghetti sauce
• 1 c. water
• 1 (15 1/2 oz.) can kidney beans
• 1 (10 oz.) pkg. frozen corn, thawed
• 1 pkg. chili seasoning mix
• 8 uncooked lasagna noodles
• 2 c. Ricotta cheese
• 1 1/2 c. Monterey Jack cheese, grated

1. Mix together in a large bowl:
2. spaghetti sauce, water, kidney beans, corn and chili seasoning mix.
3. Spread 1 cup of mixture over bottom of 9 x 13-inch pan.
4. Arrange 4 pieces uncooked lasagna over sauce.
5. Add 1 cup sauce, then 1/2 of Ricotta cheese.
6. Repeat, ending with remaining sauce.
7. Refrigerate at least 6 hours before baking.
8. Bake at 350u0b0 for 45 minutes.
9. Uncover; sprinkle cheese on top.
10. Bake an additional 15 minutes.
11. Let stand 15 minutes before serving.

spaghetti sauce, water, kidney beans, frozen corn, chili seasoning mix, lasagna noodles, ricotta cheese, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=852402 (may not work)