Mexican Lasagna

• 1 (12 ounce) box no-boil lasagna noodles
• 8 ounces ricotta cheese
• 1 (16 ounce) jar salsa
• 15 ounces corn
• 15 ounces black beans
• 1 (8 ounce) package Mexican blend cheese
• 6 jalapenos, sliced
• 2 chipotle chiles in adobo, diced
• 12 cup parmesan cheese, shredded
• 2 green onions, chopped

1. Spray a 9 x 13 cooking pan w/cooking spray & pour 1/2 cup salsa into the bottom
2. Put a layer (3) lasagna noodles on top of salsa.
3. Spoon corn, black beans, and jalapenos on top of noodles (sprinkle w/a little mexican cheese if desired)
4. Mix together the ricotta and half the chipotle as well as some of the parmesan and spread onto a 2nd layer of noodles
5. Repeat step two
6. Repeat step 3. continue layering lasagna noodles until you run out-pour salsa, the rest of the chipotle mix and remaining mexican cheese on top of last layer.
7. Bake on 450 for 45 min
8. Let cool 10-15 min, sprinkle w/chopped green onions.
9. enjoy!

noodles, ricotta cheese, salsa, corn, black beans, blend cheese, jalapenos, chiles, parmesan cheese, green onions

Taken from www.food.com/recipe/mexican-lasagna-180371 (may not work)