6 precooked lasagna noodles (such as Barilla or Vigo)
1 cupfrozen whole-kernel corn, thawed
1 (15-ounce) can black beans, rinsed and drained
1 cup preshredded 4-cheese Mexican blend cheese
1/4 cupchopped green onions
Preparation
Preheat oven to 450°.
Combine first 4 ingredients; spread 2/3 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 corn and half of beans. Sprinkle with 1/4 cup cheese; top with 2/3 cup sauce. Repeat layers once; top with remaining 2 noodles. Spread remaining sauce over noodles. Sprinkle with remaining 1/2 cup cheese. Cover and bake at 450° for 30 minutes or until noodles are tender and sauce is bubbly. Let stand 15 minutes. Sprinkle with onions.
Some ideas for adaption...
1. Use a corn tortilla with simple ingredients instead of noodles for a gluten free option.
2. Use diced avocado instead of cheese for a creamy non-dairy alternative.
3. Use a dollop of plain yogurt for a delicious addition to finish the dish.
