Tex-Mex Lasagna


Nutritional Information (per serving)

Calories 365
Total Fat 15g
Saturated Fat 8g
Cholesterol 34mg
Sodium 960mg
Total Carbohydrate 41g
Dietary Fiber 7g
Protein 18g


2 teaspoons vegetable oil

1 small (4- to 6-ounce) onion, chopped

2 medium zucchini, thinly sliced

1  jar (16-ounce) salsa

1 cup corn, fresh or frozen (thawed)

1 tablespoon no-salt-added chili powder


1 can (8-ounce) tomato sauce

6 oven-ready (no-boil) lasagna noodles

1 can fat-free refried  beans

8 ounces shredded Monterey Jack or  Cheddar cheese

1/2 cup fresh cilantro  leaves, packed


Preheat oven to 400 degrees F. Spray shallow 2-quart baking dish with  nonstick cooking spray.

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

On bottom of prepared dish, spread half of tomato sauce. Arrange 2  lasagna noodles in single layer. Top with half of beans and half of vegetables.  Arrange 2 more lasagna noodles in single layer. Top with half of cheese. Repeat  with remaining sauce, noodles, beans, and vegetables. Top with remaining  cheese.

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


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