Tex-Mex Lasagna

(Athena Russell of Florence, SC)

Prep: 20 min
Bake: 45 min + standing
Yield: 12 servings

1 lb. lean ground beef
1 can (16oz) refried black beans
1 can (15oz) black beans, rinsed and drained
1/2 C. frozen corn, thawed
1 jalapeno pepper, seeded and chopped
1 envelope taco seasoning
1 can (15oz) tomato sauce, divided
2-1/2 C. salsa
12 no-cook lasagna noodles
1-1/2 C. (6oz) shredded reduced-fat Monterey Jack cheese or Mexican cheese blend
1-1/2 C. (6oz) shredded reduced-fat cheddar cheese
1 C. fat-free sour cream
1 medium ripe avocado, peeled and cubed
4 green onions, thinly sliced

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 9 x 13 baking dish coated with nonstick 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.