3/4 cup bottled salsa
1 1/2 teaspoons ground cumin
1 (14.5-ounce) can no salt-added diced tomatoes
1 (8-ounce) can no salt-added tomato sauce
6 precooked lasagna noodles (such as Barilla or Vigo)
1 cup frozen whole-kernel corn, thawed
1 (15-ounce) can black beans, rinsed and drained
2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
1/4 cup chopped green onions
Preheat oven to 450°.
Combine first 4 ingredients;
spread 2/3 cup sauce in bottom of an 8-inch square baking dish coated with cooking spray.
Arrange 2 noodles over sauce;
top with 1/2 cup corn and half of beans.
Sprinkle with 1/2 cup cheese;
top with 2/3 cup sauce.
Repeat layers once;
top with remaining 2 noodles.
Spread remaining sauce over noodles.
Sprinkle with remaining 1 cup cheese.
Cover and bake at 450° for 30 minutes or until noodles are tender and sauce is bubbly.
Let stand 15 minutes.
Sprinkle with onions.