Adapted from Good Housekeeping Magazine, Oct 2012

2190 cal/recipe

Ingredients

• 2 tsp olive oil
• 1 sm onion, chopped
• 2 med zucchini, thinly sliced
• 16 oz red salsa
• 1 c frozen corn, thawed
• 1 tbsp chili powder
• 8 oz tomato sauce
• 6 oven-ready (no-boil) lasagna noodles
• 1 15-oz can refried beans
• 8 oz shredded monterey jack or cheddar cheese

Directions

• Pre-heat oven to 400 F.
• Spray shallow, 2-quart baking dish with non-stick cooking spray.
• Heat oil in skillet over medium heat.
• Saute onion for 2 min, until beginning to soften.
• Stir in zucchini, salsa, corn, and chili powder.
• Cook several minutes until zucchini is crisp-tender and then remove from heat.
• Layer the following ingredients into the prepared baking dish:
  • 1/2 of tomato sauce
  • 1/3 of lasagna noodles
  • 1/2 of beans
  • 1/2 of vegetable saute
  • 1/3 of lasagna noodles
  • 1/2 of cheese
  • 1/2 of tomato sauce
  • 1/3 of lasagna noodles
  • 1/2 of beans
  • 1/2 of vegetable saute
  • 1/2 of cheese
• Cover dish with foil and bake for 30 min.
• Remove foil and bake for further 15-20 min, until bubbly and browned.