Southwest Sausage and Veggie Lasagna
Brooke Lark
Updated Oct 18, 2016
Traditional lasagna gets a lively Tex-Mex inspiration, with a one-dish meal that includes Progresso black beans and frozen corn.
Southwest Sausage and Veggie Lasagna
- Prep Time 20 min
- Total 1 hr 10 min
- Servings 6
- Ingredients 12
Ingredients
- 2 cups ricotta cheese
- 1/2 cup chopped fresh cilantro
- 2 cloves garlic, finely chopped
- 2 cans or jars (24 oz each) garlic-and-herb tomato pasta sauce
- 9 no-boil lasagna noodles
- 2 cups cooked crumbled Italian turkey sausage
- 1 can (15 oz) Progresso™ black beans, drained, rinsed
- 1 cup frozen corn (from 12-oz bag), thawed
- 1 zucchini, thinly sliced
- Salt and pepper to taste
- 2 cups shredded Mexican or Italian cheese blend (8 oz)
- Fresh cilantro sprigs, if desired
Instructions
-
Step1Heat oven to 350°F. In small bowl, mix ricotta cheese, chopped cilantro and garlic.
-
Step2In 9-inch square pan, spread 1/4 cup of the pasta sauce. Top with 3 noodles; spread 1 cup of the ricotta mixture over noodles. Layer with 1 cup pasta sauce and half each of the sausage, beans, corn and zucchini. Sprinkle zucchini with salt and pepper. Top with 1 cup pasta sauce and 1/2 cup of the shredded cheese. Layer with 3 more noodles, remaining ricotta mixture, 1 cup pasta sauce and remaining sausage, beans, corn and zucchini. Sprinkle with 1/2 cup shredded cheese. Layer with remaining noodles, pasta sauce and shredded cheese.
-
Step3Cover with foil; bake 15 minutes. Uncover; bake 15 to 25 minutes longer or until bubbly and cheese is golden brown. Let stand 10 minutes before cutting. Garnish with cilantro sprigs.
Nutrition
710
Calories
28g
Total Fat
42g
Protein
73g
Total Carbohydrate
21g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 710
- Calories from Fat
- 250
- Total Fat
- 28g
- 43%
- Saturated Fat
- 12g
- 62%
- Trans Fat
- 1/2g
- Cholesterol
- 105mg
- 34%
- Sodium
- 1690mg
- 70%
- Potassium
- 1390mg
- 40%
- Total Carbohydrate
- 73g
- 24%
- Dietary Fiber
- 13g
- 54%
- Sugars
- 21g
- Protein
- 42g
% Daily Value*:
- Vitamin A
- 35%
- 35%
- Vitamin C
- 10%
- 10%
- Calcium
- 60%
- 60%
- Iron
- 30%
- 30%
Exchanges:
3 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 Very Lean Meat; 2 1/2 Lean Meat; 1 High-Fat Meat; 2 Fat;Carbohydrate Choice
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