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Southwestern Lasagna

We had this for dinner last night.  It is one of those great lasagna
recipes where you don't have to cook the noodles in advance so it goes
together faster than most lasagnas.  We thought it was very flavorful.  I
used the fatfree Soya cheese.


                     *  Exported from  MasterCook  *

                           Southwestern Lasagna

Recipe By     : Vegetarian Times Magazine, March 1997, page 48
Serving Size  : 10   Preparation Time :0:00
Categories    : Beans And Legumes                Main Dishes, Vegetarian
                Pasta, Couscous, Etc.            Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16      ounces        uncooked lasagna noodles
  15      ounces        fat-free vegetarian refried beans -- (about 2 cups)
  15      ounces        corn -- drained
                        OR 10-oz. frozen corn -- defrosted
                        (about 2 cups)
   3      cups          mild or spicy red or green bottled salsa
   4      ounces        canned mild diced green chiles -- drained
                        (about 1/2 cup)
   3      cups          grated fatfree jalapeno jack cheese
   1      cup           vegetable broth

Makes 10 servings.       LACTO

Fat-free vegetarian refried beans make a tasty layer when combined with
corn kernels and chilies.  Salsa, mild or spicy, is a great stand-in for
marinara sauce.

Preheat oven to 350 degrees.  Lightly oil 9-by 14- by 2-inch deep baking dish.

Using small spatula, spread four uncooked lasagna noodles with one-third of
the refried beans.  Lay noodles length-wise, side by side, ends even, in
center of baking dish.  Sprinkle with one-half of the corn.  Spread with
one-fourth of the salsa.  Sprinkle with one-fourth of the cheese.

Repeat for second layer, except sprinkle beans with green chiles instead of
corn kernels.

Repeat for third layer, sprinkling beans with remaining corn.  Top with
last four noodles, remaining salsa spread completely to edges of noodles
and remaining cheese.  Carefully pour in vegetable broth at both ends.

Lightly oil 16-inch length of aluminum foil.  Attach foil, oiled side down,
to ends of pan, tenting foil above lasagna surface.  Crimp foil around all
edges of pan to seal.

Bake covered for 45 minutes.  Using tongs, remove aluminum foil and
discard.  Using bulb baster or spoon, baste top of lasagna with sauce from
both ends.  Bake for an additional 20 to 30 minutes.

Remove from oven.  Let rest 15 minutes.  Slice into 10 equal pieces using
sharp, serrated knife and cutting twice to ensure easy-to-serve pieces.
Makes 10 servings.

Variations: Replace dairy cheese with jalapeno-style soy cheese.  For
milder lasagna, substitute half mozzarella for half the jalapeno cheese.
For bonafide chili-heads, substitute one-half can diced chipotle chilies in
adobo sauce, drained, for diced mild green canned chilies.
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