TexMex Lasagna

Serves: 6

One Serving: 1/6 of lasagna

PointsPlus: 8

INGREDIENTS:

2 tsp olive oil

1 small onion, chopped

2 medium zucchini, thinly sliced

1 16oz jar salsa (I used Pace)

1 cup corn, fresh or frozen

1 tbsp chili powder

1 8oz can tomato sauce

6 oven-ready (no boil) lasagna noodles

1 can fat-free refried beans

8 oz shredded Monterey Jack or Cheddar cheese

½ cup fresh cilantro, chopped

      

DIRECTIONS:

1.   Preheat oven to 400°. Spray a shallow 2-quart baking dish with nonstick cooking spray.

2.   In 12-inch skillet, heat oil. Add onion. Cook until softened, stirring occasionally. Stir in zucchini, salsa, corn, and chili powder. Cook 2-3 minutes, or until zucchini is crisp-tender, stirring occasionally. Remove from heat.

3.   On bottom of prepared dish, spread half of tomato sauce. Arrange half of lasagna noodles in single layer. Top with half of beans and half of vegetables. Arrange the rest of lasagna noodles in single layer and top with half of cheese. Repeat with remaining sauce, noodles (if any are left), beans, and vegetables. Top with remaining cheese.

4.   Cover tightly with foil and bake 30 minutes. Remove foil and bake another 15-20 minutes or until bubbly and noodles are tender. Remove from oven; let stand 5 minutes. Top with cilantro.

 From: Adapted from Good Housekeeping magazine