Tex-Mex Lasagna

This recipe is from the Fourth Edition of The Freezer Cooking Manual from 30 Day Gourmet. It freezes beautifully, and making six pans is not much more work than making one.

Ingredients:
3 cups Spaghetti Sauce
1 cup Water
15 oz Kidney beans: canned, drained
10 oz Frozen Corn (or one can whole kernel corn, drained)
1 envelope Chili or Taco seasoning mix
12 Lasagna noodles
2 cups Part Skim Ricotta Cheese
1 1/2 cups Shredded cheese, Monterey Jack or Cheddar

Assembly Directions:
Combine spaghetti sauce, water, beans, corn, and seasoning mix. Spread 1 cup of the combined sauce over the bottom of a 9 x 13 pan. Arrange 4 uncooked lasagna noodles over the sauce layer (3 lengthwise and one cross-wise). Cover the noodles with 1 cup of the combined sauce. Spread half of the ricotta over the sauce layer. Arrange another 4 pieces of the lasagna over the ricotta layer and top with one cup of combined sauce. Spread remaining ricotta over the top. Arrange the final 4 pieces of lasagna over the ricotta. Cover the casserole with all remaining combined sauce.

Freezing Directions:
Place the shredded cheese in a small plastic bag that can be taped or attached to the dish.
Wrap pan tightly with freezer paper, foil, or place in a 2-gallon bag. Seal, label, and freeze.

Serving Directions:
Thaw. Bake covered at 350 degrees for 45 minutes. Uncover lasagna, sprinkle the cheese on and bake uncovered for 15 minutes more.

Comments:
Lasagna will set up better and slice neater if it is allowed to sit for ten minutes before cutting.