-
1 cup (8 oz.) reduced-fat sour
cream
-
1 can (4 oz.) diced green chilies
-
1 teaspoon ground cumin
-
9 lasagna noodles, cooked and
drained
-
1 can (12 oz.) Mexican-style
whole kernel corn, drained*
-
4 cups shredded lettuce
-
1 jar (16 oz.) salsa, divided
-
12 hard-cooked eggs**, sliced,
divided
-
1 cup (4 oz.) shredded reduced-fat
Monterey Jack cheese, divided
In small bowl, stir together
sour cream, chilies and cumin until well blended. Place 3 of the noodles
across bottom of 13 x 9 x 2-inch baking dish. Over noodles, evenly layer
1/2 cup of the corn and 1 1/3 cups of the lettuce. Dollop with 3/4 cup
of the salsa. Evenly layer with slices from 5 of the eggs and sprinkle
with 1/3 cup of the cheese. Repeat layers substituting sour cream mixture
for salsa. Repeat layers again with remaining ingredients using 3/4 cup
of the salsa and remaining 2 eggs. Dollop with 1/4 cup salsa. Cover and
chill to blend flavors. To serve, cut into squares. Serve a portion of
all layers.
*Substitute 1 1/2 cups cooked
and drained fresh corn kernels (about 3 medium ears) and 2 tablespoons
each finely chopped sweet red and green pepper, if desired. |
