VEGETARIAN SOUTHWEST LASAGNA

Vegetarian Southwest Lasagna image

Vegetarian lasagna made with black beans, kidney beans, and ro-tel tomatoes. A modified version of a recipe from a ro-tel can.

Provided by Bill Woodward

Time 45m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

9 lasagna noodles
1 (15 ounce) can tomato sauce
1 (15 ounce) can red kidney beans, drained
1 (15 ounce) can black beans, drained and rinsed
2 cups frozen sweet corn (optional)
1 (10 ounce) can Ro-Tel tomatoes
15 ounces ricotta cheese
1 egg
1/4 cup chopped cilantro
8 ounces shredded monterey jack cheese

Steps:

Cook the lasagna noodles as directed.
Preheat the oven to 425 degrees. Roast the corn at 425 degrees for 20 minutes until browned.
In a medium saucepan, combine the tomato sauce, beans, corn, and ro-tel tomatoes. Simmer for 10 minutes.
In another bowl, combine the ricotta cheese, egg, and cilantro.
In a 9x13 baking dish, layer 1/3 cooked noodles, 1/3 cheese filling, 1/3 sauce, and 1/3 Monterey Jack cheese. Repeat to make three layers.
Bake at 425 degrees for 20 minutes.

Nutrition Facts : Calories 362.8, Fat 14.3, SaturatedFat 8.6, Cholesterol 65.1, Sodium 513.7, Carbohydrate 38, Fiber 7.1, Sugar 2.6, Protein 21.4

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