Southwestern Lasagne Recipe
12 pieces Lasagne,
3 cups tomato or spaghetti
1 cup water
1 15 1/2 ounce
can kidney beans, drained
1 10 ounce
package frozen corn, thawed
chili seasoning mix
2 cups part skim
1-1/2 cups reduced fat
Monterey Jack cheese, grated
In a medium bowl, stir
together the spaghetti sauce, water,
beans, corn and chili seasoning mix.
Spread 1 cup of the sauce mixture over
the bottom of a 9 x 13-inch baking pan.
Arrange 4 pieces of lasagne, 3
lengthwise, 1 widthwise over the sauce.
Cover with 1 cup of sauce. Spread 1/2 of
the ricotta on top. Arrange another 4
pieces of lasagne over the ricotta and
top with another cup of sauce. Spread
remaining ricotta on top. Arrange final
4 pieces of lasagne on top. Cover with
remaining sauce. Refrigerate for at
least 6 hours. Preheat oven to 350F.
Cover lasagne with foil and bake for 45
minutes covered. Uncover lasagne,
sprinkle Monterey Jack cheese on top and
bake an additional 15 minutes uncovered.
Let stand 15 minutes before serving.
Serves 6 to 8.