Tex-Mex Lasagna

This recipe is from the All-New Complete Cooking Light Cookbook

3/4 cup bottled salsa

1 1/2 teaspoon ground cumin

1 (14.5 ounce) can no-salt added diced tomatoes, undrained

1 (8 ounce) can no-salt added tomato sauce

6 precooked lasagna noodles (the no bake kind-I used Barilla)

1 cup frozen whole-kernel corn, thawed

1 (15 ounce) can black beans, rinsed and drained

2 cups reduced fat 4-cheese Mexican blend shredded cheese

1. Move oven rack to middle position. Preheat the oven to 450°.
2. Combine the first 4 ingredients, spread 3/4 cup sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce, top with 1/2 cup cup and half of the beans. Sprinkle with 1/2 cup cheese, top with 3/4 cup sauce. Repeat layers once, top with 2 noodles. Spread the remaining sauce over the noodles. Sprinkle with remaining 1 cup of cheese. Cover with foil and bake fro 30 minutes or until noddles are tender and sauce is bubbly. Let stand for 15 minutes.