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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 1.25 oz package chili seasoning mix |
1 10 oz package frozen corn, thawed |
1 15 oz can kidney beans, rinsed and drained |
2 cup(s) part-skim ricotta cheese |
3 cup(s) prepared spaghetti sauce |
1 cup(s) shredded carrots |
1 cup(s) shredded reduced-fat monterey jack |
12 uncooked lasagne noodles |
1 cup(s) water |
Directions:
1. Microwave carrots 3 min on high and drain. Combine with spaghetti sauce, water, beans, corn, and seasoning mix. Spread 1 cup of mixture over bottom of 13x9" baking dish. Arrange 4 pieces of lasagne (3 lengthwise and one crosswise) over sauce. Cover with 1 cup of sauce. Spread half of the ricotta cheese on top. Repeat. Arrange final pieces of lasagne on top and cover with remaining sauce. Refrigerate at least 6 hours. Cover with foil and bake at 350 degrees for 45 min. Uncover, sprinkle with cheese, and bake 15 min. Let stand 15 min before slicing.
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