[[!meta title="Tex-Mex Lasagna"]]

Adapted from Good Housekeeping Magazine, Oct 2012

2190 cal/recipe

## Ingredients

+ 2 tsp olive oil
+ 1 sm onion, chopped
+ 2 med zucchini, thinly sliced
+ 16 oz salsa
+ 1 c frozen corn, thawed
+ 1 tbsp chili powder
+ 8 oz tomato sauce
+ 6 oven-ready (no-boil) lasagna noodles
+ 1 15-oz can refried beans
+ 8 oz shredded monterey jack or cheddar cheese

## Directions

+ Pre-heat oven to 400 F.
+ Spray shallow, 2-quart baking dish with non-stick cooking spray.
+ Heat oil in skillet over medium heat.
+ Saute onion for 2 min, until beginning to soften.
+ Stir in zucchini, salsa, corn, and chili powder.
+ Cook several minutes until zucchini is crisp-tender and then remove from heat.
+ Layer the following ingredients into the prepared baking dish:
     + 1/2 of tomato sauce
     + 1/3 of lasagna noodles
     + 1/2 of beans
     + 1/2 of vegetable saute
     + 1/3 of lasagna noodles
     + 1/2 of cheese
     + 1/2 of tomato sauce
     + 1/3 of lasagna noodles
     + 1/2 of beans
     + 1/2 of vegetable saute
     + 1/2 of cheese
+ Cover dish with foil and bake for 30 min.
+ Remove foil and bake for further 15-20 min, until bubbly and browned.

[[!tag lasagna beans salsa zucchini]]