Ingredients
1 pound lean ground beef (90% lean)1 can (16 ounces) refried black beans1 can (15 ounces) black beans, rinsed and drained1/2 cup frozen corn, thawed1 jalapeno pepper, seeded and chopped1 envelope taco seasoning1 can (15 ounces) tomato sauce, divided2-1/2 cups salsa12 no-cook lasagna noodles1-1/2 cups shredded reduced-fat Monterey Jack cheese or Mexican cheese blend1-1/2 cups shredded reduced-fat cheddar cheese1 cup fat-free sour cream1 medium ripe avocado, peeled and cubed4 green onions, thinly sliced
Preparation
In a large nonstick skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, corn, jalapeno, taco seasoning and 3/4 cup tomato sauce.
Combine salsa and remaining tomato sauce. Spread 1/4 cup into a 13x9-in. baking dish coated with cooking spray. Layer with four noodles (noodles will overlap slightly), half of the meat sauce, 1 cup salsa mixture, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese. Repeat layers. Top with the remaining noodles, salsa mixture and cheeses.
Cover and bake at 350° for 45-50 minutes or until edges are bubbly and cheese is melted. Let stand for 10 minutes before cutting. Serve with sour cream, avocado and onions.
