Serves: 6-8
12 pieces Lasagna, uncooked
3 cups tomato sauce
OR
3 cups spaghetti sauce
1 cup water
1 15 1/2-ounce can kidney beans, drained
1 10-ounce package frozen corn, thawed
1 package chili seasoning mix
2 cups part-skim Ricotta cheese
1-1/2 cups reduced-fat Monterey Jack cheese, grated
In a medium bowl, stir together the spaghetti sauce, water, beans, corn and chili seasoning mix. Spread 1 cup of the sauce mixture over the bottom of a 9 W 13-inch baking pan. Arrange 4 pieces of lasagna (3 lengthwise, 1 widthwise) over the sauce. Cover with 1 cup of sauce. Spread 1/2 of the Ricotta on top. Arrange other 4 pieces of lasagna over the Ricotta and top with another cup of sauce.
Spread remaining Ricotta on top. Arrange final 4 pieces of lasagna on top. Cover with remaining sauce. Refrigerate for at least 6 hours. Preheat oven to 350:F. Cover lasagna with foil and bake for 45 minutes covered. Uncover lasagna, sprinkle Monterey Jack cheese on top and bake an additional 15 minutes uncovered. Let stand 15 minutes before serving.