Ingredients
• 1 cup diced zucchini
• 1 cup medium salsa
• 1 cup shredded Parmesan cheese
• 1 large egg, lightly beaten
• 1 green or red bell pepper, diced
• 1 medium yellow onion, diced
• 1 tsp ground cumin
• 1 tsp kosher salt
• 1/2 tsp fresh ground black pepper
• 1/4 cup finely chopped fresh cilantro
• 1-1/2 tsp chili powder
• 1-1/2 tsp dried oregano
• 12 lasagna noodles
• 15.25 ounce s whole kernel corn, rinsed and drained
• 2 cup s ricotta cheese
• 2 cup s shredded Colby-Monterey Jack cheese blend
• 2 cup s shredded mozzarella cheese
• 2 tbs extra virgin olive oil
• 3 clove s garlic, minced
• 3/4 cup sliced black olives
• 30 ounce s black beans, rinsed and drained
• 4-1/4 cup s marinara pasta sauce
Directions
1. Preheat oven to 350°. Cook lasagna noodles as label directs.
2. Meanwhile, in large skillet, heat oil over medium heat. Add onion and cook 3 minutes. Add garlic, bell pepper and zucchini, and cook 3 minutes. Stir in chili powder, oregano, cumin, salt and pepper, and cook 1 minute. Stir in black beans, corn, pasta sauce, salsa, olives and cilantro. Heat to a simmer and cook 3 minutes; remove from heat. In medium bowl, combine egg, 1-1/4 cups Jack cheese blend and remaining cheeses.
3. In bottom of 13 x 9-inch baking dish, spread 1 cup bean mixture, and 1/3 cheese mixture. Repeat layers, ending with bean mixture on top. Sprinkle with remaining 3/4 cup Jack cheese blend.
4. Cover dish with foil. Bake 45 minutes. Let stand 10 minutes before cutting. Serve topped with sour cream, if desired.
Nutrition Information
Calories - 488
Total Fat - 23g
Saturated Fat -12g
Cholesterol - 77mg
Sodium - 1111mg
Carbohydrates - 46g
Fiber - 8g
Protein - 27g
