Tex-Mex Lasagna

	From Light & Tasty
This recipe combines my love of lasagna with my love of Mexican food. I tried to make the recipe healthier by using extra-lean ground beef and I increased the fiber by adding beans. -Athena Russell of Florence, South Carolina
INGREDIENTS 1 pound lean ground beef 1 can (16 ounces) refried black beans 1 can (15 ounces) black beans, rinsed and drained 1/2 cup frozen corn, thawed 1 jalapeno pepper, seeded and chopped 1 envelope taco seasoning 1 can (15 ounces) tomato sauce, divided 2-1/2 cups salsa 12 no-cook lasagna noodles 1-1/2 cups (6 ounces) shredded reduced-fat Monterey Jack cheese or Mexican cheese blend 1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese 1 cup (8 ounces) fat-free sour cream 1 medium ripe avocado, peeled and cubed 4 green onions, thinly sliced	SERVINGS 12 CATEGORY Main Dish METHOD Baked PREP 20 min. COOK 45 min. TOTAL 65 min.
DIRECTIONS In a large nonstick skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, corn, jalapeno, taco seasoning and 3/4 cup tomato sauce. Combine salsa and remaining tomato sauce. Spread 1/4 cup into a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray. Layer with four noodles (noodles will overlap slightly), half of the meat sauce, 1 cup salsa mixture, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese. Repeat layers. Top with the remaining noodles, salsa mixture and cheeses. Cover and bake at 350° for 45-50 minutes or until edges are bubbly and cheese is melted. Let stand for 10 minutes before cutting. Serve with sour cream, avocado and onions. Yield: 12 servings.
NUTRITIONAL INFO Nutrition Facts: 1 piece equals 381 calories, 13 g fat (7 g saturated fat), 47 mg cholesterol, 1,170 mg sodium, 39 g carbohydrate, 5 g fiber, 25 g protein.