Tex Mex Lasagna (Omac)

This is a wonderful recipe to make for small families. I do not add the jalapenos to mine. I got this recipe from Light and Tasty. Freezes well!

• Ready In: 1 hr 5 mins
• Serves: 12
• Yields: 1 lasagna

Ingredients

• 1  lb ground turkey (you can use ground beef)
• 1 (16 ounce) can  refried black beans
• 1 (15 ounce) can black beans, rinsed and drained
• 1⁄2 cup frozen corn, thawed
• 1  jalapeno pepper, seeded and chopped
• 1 (1 1/4ounce) packet  taco seasoning, envelope
• 1 (15 ounce) can tomato sauce, divided
• 2 1⁄2 cups salsa
• 12  no-boil lasagna noodles
• 1 1⁄2 cups  shredded  reduced-fat Mexican cheese blend
• 1 1⁄2 cups  shredded reduced-fat cheddar cheese
• 1  cup nonfat sour cream
• 1  medium  ripe avocado, peeled and cubed
• 4  green onions, thinly sliced

Directions

1. In a large nonstick skillet, cook turkey over medium heat until no longer pink; drain. Stir in the beans, corn, jalapeno, taco seasoning and 3/4 cup tomato sauce.
2. Combine salsa and remaining tomato sauce. Spread 1/4 cup into a 13x9x2-inch baking dish coated with cooking spray. Layer with four noodles (noodles will overlap slightly), half of the meat sauce, 1 cup salsa mixture, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese. Repeat layers. Top with the remaining noodles, salsa mixture and cheeses.
3. Cover and bake at 350°F for 45-50 minutes or until edges are bubbly and cheese is melted. Let stand for 10 minutes before cutting. Serve with sour cream, avocado and onions.
4. I like to buy disposable loaf pans and make about 4 lasagnas out of this recipe. I like to cover them with foil, and place in a seal a meal bag (or freezer bag). The no-cook noodles fit perfectly in the loaf pans!