Tex Mex Lasagne

6 to 8 Servings

Ingredients:
12 pieces Lasagne, uncooked
3 cups tomato or spaghetti sauce
1 cup water
15 1/2 ounce can kidney beans, drained
10 ounce package frozen corn, thawed
1 package chili seasoning mix
2 cups part skim ricotta cheese
1 1/2 cups reduced fat Monterey Jack cheese, grated

STIR together the spaghetti sauce, water, beans, corn and chili seasoning mix in a medium bowl.
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 350F. 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.