Ingredients:
9 lasagna noodles
1 (15 ounce) cans tomato sauce
1 (15 ounce) cans red kidney beans, drained
1 (15 ounce) cans black beans, drained and rinsed
2 cups frozen sweet corn (optional)
1 (10 ounce) cans Ro-Tel tomatoes
15 ounces ricotta cheese
1 eggs
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 9×13 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.
Servings: 10
Time preparation: 25 min.
Time total: 45 min.