1 box whole wheat lasagna noodles (look for the kind that can be no-boil)

8 oz 2% mexican blend cheese, shredded

1/2 lb lean ground beef

1 cup chopped onion (I use the pre-chopped frozen kind)

1 cup frozen organic corn

1 cup organic mild salsa

1 can organic black beans

1 can organic kidney beans

1 14-16oz can of organic crushed tomatoes

Pace 5 Cheese Salsa (the magic condiment)

How I made it:

Preheat oven to 350 degrees.   Grease or line with foil a 9×9 baking dish.

Brown ground beef with onions.  Add corn, black beans and kidney beans to the skillet and turn down heat.

Layer 3-4 uncooked lasagna noodles in bottom of pan (covering completely).  Spread 2-3 spoonfuls of meat, bean and corn mixture over the noodles.  Sprinkle liberally with shredded cheese.  Cover with 3-4 uncooked lasagna noodles.  Spread salsa over noodles.  Put 1tbs dollops of the magic Pace cheese dip evenly on top of the salsa.  Cover with 3-4 uncooked lasagna noodles.  Spread the rest of the meat mixture over the noodles.  Add salsa and shredded cheese.  Top with a final layer of 3-4 noodles.  Spread a thin layer of Pace cheese dip on top, then pour the crushed tomatoes over top.  Sprinkle liberally with shredded cheese.

Bake covered for 40 minutes.  Bake uncovered for an additional 10-15 minutes.

The results:

Yummy!!  It’s a mild dish, with a little kick from the cheese dip.  For those who prefer hotter dishes, you could add diced jalapeno to any of the layers or just on top.

SW Lasagna