SOUTHWEST SAUSAGE AND VEGGIE LASAGNA

Southwest Sausage and Veggie Lasagna image

Traditional lasagna gets a lively Tex-Mex inspiration, with a one-dish meal that includes Progresso black beans and frozen corn.

Provided by Brooke Lark

Categories Entree

Time 1h10m

Yield 6

Number Of Ingredients 12

Previous Next

Ingredients

2 cups ricotta cheese
1/2 cup chopped fresh cilantro
2 cloves garlic, finely chopped
2 cans or jars (24 oz each) garlic-and-herb tomato pasta sauce
9 no-boil lasagna noodles
2 cups cooked crumbled Italian turkey sausage
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 cup frozen corn (from 12-oz bag), thawed
1 zucchini, thinly sliced
Salt and pepper to taste
2 cups shredded Mexican or Italian cheese blend (8 oz)
Fresh cilantro sprigs, if desired

Steps:

Heat oven to 350°F. In small bowl, mix ricotta cheese, chopped cilantro and garlic.
In 9-inch square pan, spread 1/4 cup of the pasta sauce. Top with 3 noodles; spread 1 cup of the ricotta mixture over noodles. Layer with 1 cup pasta sauce and half each of the sausage, beans, corn and zucchini. Sprinkle zucchini with salt and pepper. Top with 1 cup pasta sauce and 1/2 cup of the shredded cheese. Layer with 3 more noodles, remaining ricotta mixture, 1 cup pasta sauce and remaining sausage, beans, corn and zucchini. Sprinkle with 1/2 cup shredded cheese. Layer with remaining noodles, pasta sauce and shredded cheese.
Cover with foil; bake 15 minutes. Uncover; bake 15 to 25 minutes longer or until bubbly and cheese is golden brown. Let stand 10 minutes before cutting. Garnish with cilantro sprigs.

Nutrition Facts : Calories 710, Carbohydrate 73 g, Cholesterol 105 mg, Fat 2, Fiber 13 g, Protein 42 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1690 mg, Sugar 21 g, TransFat 1/2 g