1 [[!meta title="Tex-Mex Lasagna"]]
3 Adapted from Good Housekeeping Magazine, Oct 2012
11 + 2 med zucchini, thinly sliced
13 + 1 c frozen corn, thawed
16 + 6 oven-ready (no-boil) lasagna noodles
17 + 1 15-oz can refried beans
18 + 8 oz shredded monterey jack or cheddar cheese
22 + Pre-heat oven to 400 F.
23 + Spray shallow, 2-quart baking dish with non-stick cooking spray.
24 + Heat oil in skillet over medium heat.
25 + Saute onion for 2 min, until beginning to soften.
26 + Stir in zucchini, salsa, corn, and chili powder.
27 + Cook several minutes until zucchini is crisp-tender and then remove from heat.
28 + Layer the following ingredients into the prepared baking dish:
30 + 1/3 of lasagna noodles
32 + 1/2 of vegetable saute
33 + 1/3 of lasagna noodles
36 + 1/3 of lasagna noodles
38 + 1/2 of vegetable saute
40 + Cover dish with foil and bake for 30 min.
41 + Remove foil and bake for further 15-20 min, until bubbly and browned.
43 [[!tag lasagna bean "red salsa" zucchini]]