Recipe of the Week: Tex-Mex Lasagna Dinner

When we saw today's Recipe of the Week over at Shelly Hill's Shakin and Bakin Foodie Blog, we knew we would love it. It combines two of our favorite cuisines, Italian and Mexican, into one delicious dish that our three boys gobbled up. We also love that this recipe uses items you often buy or already have on hand. As Shelly says, "As a busy mother and wife, I just don't have time to look for speciality ingredients." And it's so convenient, you can make it ahead of time and refrigerate until you're ready to pop it in the oven.


Ingredients
3 cups spaghetti sauce (with meat or mushrooms works great)
1 cup water
1 (15 1/2 ounce) can red kidney beans, drained
1 (10 ounce) package frozen yellow or white corn, thawed
1 packet chili seasoning mix
12 pieces lasagna noodles, uncooked
2 cups ricotta cheese
1 1/2 cups low-fat Monterey Jack cheese, shreaded

How to Make it
1. In a large mixing bowl, combine together spaghetti sauce, water, kidney beans, corn, and chili seasoning mix.
2. In a 9x13" baking pan, spread 1 cup of the sauce mixture across the bottom. Then place 4 pieces of the uncooked lasagna noodles on top of the spaghetti sauce layer. Pour 1 cup of the remaining sauce mixture on top of the noodles and dollop with half the ricotta cheese. Then layer 4 more noodles, 1 cup sauce mixture, and the remaining ricotta cheese. Top with the final four noodles and the remaining sauce mixture.
3.Cover and bake in a preheated, 350º degree oven for 45-50 minutes. Uncover and sprinkle Monterey Jack cheese on top. Bake uncovered for an additional 15 minutes.

Serves 4-5

Thanks to Shelly for letting us use her recipe! Do you have a quick and easy dinner you'd be willing to share with us? Please submit a recipe here!