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| 12 | Pieces Lasagne, uncooked |
| 3 Tasse | Tomato or spaghetti sauce |
| 1 Tasse | water |
| 15 1/2 x ca. 30 g | Canned kidney beans drained |
| 10 x ca. 30 g | Frozen corn; thawed |
| 1 Packung | Chili seasoning mix |
| 2 Tasse | Part-skim ricotta cheese |
| 1 1/2 Tasse | Grated Monterey Jack cheese (reduced-fat) |
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In a medium bowl, stir together the spaghetti sauce, water, beans, corn and chili seasoning mix.
Spread 1 cup of the sauce mixture over the bottom of a 9 x 13-inch baking pan. Arrange 4 pieces of lasagne (3 lengthwise, 1 widthwise) over the sauce. Cover with 1 cup of sauce. Spread 1/2 of the ricotta on top. Arrange another 4 pieces of lasagne over the ricotta and top with another cup of sauce. Spread remaining ricotta on top. Arrange final 4 pieces of lasagne on top. Cover with remaining sauce. Refrigerate for at least 6 hours.
Preheat oven to 350 degrees F. Cover lasagne with foil and bake for 45 minutes covered. Uncover lasagne, sprinkle Monterey Jack cheese on top and bake an additional 15 minutes uncovered. Let stand 15 minutes before serving.
Each serving provides: 529 Calories; 25.2 g Protein; 66.7 g Carbohydrates; 19.2 g Fat; 43.3 mg Cholesterol; 987 mg Sodium. Calories from Fat: 32%
with permission)
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