Southwestern Lasagna -- Quad-Cities Online Recipe Book
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Main Dishes:

Southwestern Lasagna

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Ingredients

2 teaspoons vegetable oil
1 small onion, chopped
2 medium zucchinis, thinly sliced
1 jar (16 ounces) salsa
1 cup corn, fresh or frozen and thawed
1 tablespoon chili powder
1 can (8 ounces) tomato sauce
6 oven-ready (no boil) lasagna noodles
1 can fat-free refried beans
8 ounces shredded cheese (monterey or cheddar)
1/2 cup packed fresh cilantro leaves

Instructions

Preheat oven to 400 degrees. Spray shallow 2-quart baking dish with non-stick cooking spray. In 12-inch skillet over medium heat, add vegetable oil and cook onion until soft. Stir in zucchini, salsa, corn and chili powder. Cook 3 minutes until zucchini is crisp tender. On bottom of prepared baking dish spread half the tomato sauce, top with half of the beans, then half of the vegetables. Arrange 2 lasagna noodles over this in single layer. Top with cheese. Repeat with remaining sauce, beans, vegetables and noodles. Top with remaining cheese. Cover tightly with foil and bake 30 minutes. Remove foil and bake another 15 to 20 minutes. Remove from oven, let stand five minutes. Top with cilantro.

Genevieve Waldbusser, Prophetstown



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