Dairy Mexican Lasagne With Spinach, Corn and Black Beans

I love this easy, spicy casserole. It has Mexican flavors with the comfort food feel of Italian lasagne. I can make a pan or two at a time, and either freeze one, to have a fabulous dinner on hand for another week, or to deliver to a friend.

Ingredients:

1 and 1/2 boxes lasagne noodles (I use and recommend the lower carb Dreamfield's brand)
2 cups reduced fat or low fat cheese, shredded

For spinach filling:

2 cups frozen spinach, thawed or 4 cups fresh
2 cups ricotta cheese, part skim
2 tsp garlic powder
2 tsp kosher salt
1 tsp black pepper
2 tsp chili powder
2 tsp ground cumin
2 tsp dried oregano
1 cup cooked black beans, rinsed
1 cup whole kernel sweet corn

For Sauce layer:

1 large onion, diced
2 large cans (15.5 oz.) tomato sauce
2 large cans (15.5 oz.) diced tomatoes in juice
1 bottle salsa or enchilada sauce
2 tsp garlic powder
2 tsp onion powder
2 tsp ground coriander
2 tsp ground cumin
2 tsp dried oregano
2 Tbsp chili powder
1/4 tsp cayenne pepper (optional)
salt and pepper to taste

Procedure:

Combine spinach ingredients and mix well. For sauce layer, carmelize the onion and then add the rest of the ingredients, and simmer for 15 minutes to one hour. Cook lasagne noodles to package directions.

Line two lasagne pans or baking dishes with parchment paper. Spoon sauce to the bottom of both pans and layer with noodles, followed by the spinach filling, then a thin layer of cheese. Cover with lasagne noodles, then sauce, then spinach, and repeat until lasagne is on top followed by sauce, then cheese.

Bake at 350 for one hour until bubbling. The casserole freezes well but takes a long time to thaw.