1 1/2 tsp ground cumin
410 g can no-salt-added diced tomatoes
226 g can no-salt added tomato sauce
Cooking spray
6 precooked lasagna noodles
1 cup frozen whole-kernel corn, thawed
425 g can black beans, rinsed and drained
2 cups preshredded reduced-at 4-cheese Mexican blend cheese
Preheat oven to 450 F.
Combine first 4 ingredients; spread 2/3 cup sauce in bottom of an 8" square baking dish coated with cooking spray. Arrange 2 noodles over sauce, top with 1/2 cup corn and half of beans. Sprinkle with 1/2 cup cheese; top with 2/3 cup sauce. Repeat layers once; top with remaining 2 noodles. Spread remaining sauce over noodles. Top with 1 cup cheese. Cover; bake at 450F for 30 minutes or until sauce is bubbly. Let stand 15 minutes.
Yield: 4 servings (one 4"square per serving).
Cooking Light's Easy Winter Recipes, Winter 2011
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