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
Preparation
Heat oven to 350°F. In small bowl, mix ricotta cheese, chopped cilantro and garlic.
In 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.
Cover 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.
