--- /dev/null
+[[!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.
+
+[[!lasagna beans salsa zucchini]]