Vegetarian Southwest Lasagna

Name: Vegetarian Southwest Lasagna
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 10 serving(s)
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

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Recipe by Bill Woodward

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

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READY IN: 45mins

SERVES: 10

UNITS: US

INGREDIENTS

Nutrition

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

DIRECTIONS

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.

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