Layer black beans, corn, tomato sauce, cheese and salsa between lasagna noodles to create this spicy vegetarian entrée.

Yield: Serves 4.



  • 3/4 cup medium salsa
  • 1 can (14 oz/398 mL) diced tomatoes
  • 1 can (7 1/2 oz/213 mL) tomato sauce
  • 1 1/2 tsp ground cumin
  • 1/2 tsp oregano, crumbled
  • 7 oven-ready lasagna noodles, broken in half
  • 1 can (19 oz/540 mL) black beans, rinsed and drained
  • 1 cup frozen kernel corn, thawed
  • 1/2 cup thinly sliced green onions
  • 2 cups shredded marble cheddar cheese


  1. Preheat oven to 375°F.
  2. Combine salsa, tomatoes, tomato sauce, cumin and oregano. Spread 3/4 cup of salsa mixture over bottom of a greased 8 inch square baking dish. Cover with a single layer of halved noodles, breaking to fit as necessary.
  3. Combine beans, corn and green onions. Spoon half of bean mixture over noodles. Sprinkle with 1/2 cup cheese.
  4. Repeat layering procedure with 3/4 cup salsa mixture, noodles, remaining bean mixture and 1/2 cup cheese. Top with 3/4 cup salsa mixture. Cover with a single layer of remaining noodles. Spoon remaining salsa mixture over top and sprinkle with remaining cheese.
  5. Press down lightly to pack lasagna slightly. Cover with foil and refrigerate for at least 8 hours or up to 24 hours. Remove from refrigerator and let stand for 20 - 30 minutes.
  6. Bake, covered, until noodles are tender and lasagna is heated through, about 45 - 55 minutes. Let stand for 5 minutes before serving.
Nutritional analysis per serving:

585 calories, 20.9 g fat, 30.8 g protein, 72.1 g carbohydrate, 15.1 g fibre, 1334 mg sodium


Oven-ready lasagna noodles are sometimes referred to as no-boil or instant lasagna noodles. They do not need to be cooked prior to assembling the lasagna.