Tex-Mex Lasagna(A Vegetarian Dish)

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

1. In a bowl, stir together the spaghetti sauce, water, beans, corn and chili seasoning.
2. Spread 1 cup of this mixture over the bottom of a 9 x 13-inch baking pan.
3. Arrange 4 lasagna noodles over the sauce.
4. Cover with 1 cup of sauce.
5. Spread half of the Ricotta on top of noodles and sauce.
6. Top with 4 more lasagna noodles. Spread remaining Ricotta on top of noodles.
7. Top with remaining noodles and sauce.
8. Refrigerate at least 6 hours or overnight.
9. When ready to cook, preheat oven to 350u0b0.
10. Cover and bake for 45 minutes.
11. Uncover lasagna and sprinkle cheese on top. Bake an additional 15 minutes, uncovered.
12. 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=1056295 (may not work)