Tex Mex Lasagna (Omac)

• 1 lb ground turkey (you can use ground beef)
• 1 (16 ounce) can refried black beans
• 1 (15 ounce) can black beans, rinsed and drained
• 12 cup frozen corn, thawed
• 1 jalapeno pepper, seeded and chopped
• 1 (1 1/4 ounce) packet taco seasoning, envelope
• 1 (15 ounce) can tomato sauce, divided
• 2 12 cups salsa
• 12 no-boil lasagna noodles
• 1 12 cups shredded reduced-fat Mexican cheese blend
• 1 12 cups shredded reduced-fat cheddar cheese
• 1 cup nonfat sour cream
• 1 medium ripe avocado, peeled and cubed
• 4 green onions, thinly sliced

1. In a large nonstick skillet, cook turkey over medium heat until no longer pink; drain.
2. Stir in the beans, corn, jalapeno, taco seasoning and 3/4 cup tomato sauce.
3. Combine salsa and remaining tomato sauce.
4. Spread 1/4 cup into a 13x9x2-inch baking dish coated with cooking spray.
5. Layer with four noodles (noodles will overlap slightly), half of the meat sauce, 1 cup salsa mixture, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese.
6. Repeat layers.
7. Top with the remaining noodles, salsa mixture and cheeses.
8. Cover and bake at 350F for 45-50 minutes or until edges are bubbly and cheese is melted.
9. Let stand for 10 minutes before cutting.
10. Serve with sour cream, avocado and onions.
11. I like to buy disposable loaf pans and make about 4 lasagnas out of this recipe.
12. I like to cover them with foil, and place in a seal a meal bag (or freezer bag).
13. The no-cook noodles fit perfectly in the loaf pans!

ground turkey, black beans, black beans, frozen corn, pepper, taco seasoning, tomato sauce, salsa, lasagna noodles, cheddar cheese, nonfat sour cream, avocado, green onions

Taken from www.food.com/recipe/tex-mex-lasagna-omac-287876 (may not work)