FBD

*Substitute 1 1/2 cups cooked and drained fresh corn kernels (about

GreekVegetarianIntermediate30 minBy Northstar

Ingredients

Servings
4
  • 1 cup (8 oz.) reduced-fat sour cream
  • 1 can (4 oz.) diced green chilies
  • 1 tsp ground cumin
  • 9 each lasagna noodles, cooked and drained
  • 1 can (12 oz.) Mexican-style whole kernel corn, drained*
  • 4 cup shredded lettuce
  • 1 jar (16 oz.) salsa, divided
  • 12 each hard-cooked eggs**, sliced, divided
  • 1 cup (4 oz.) shredded reduced-fat Monterey Jack cheese,

Instructions

  1. 1

    In small bowl, stir together sour cream, chilies and cumin until well blended.

  2. 2

    Place 3 of the noodles across bottom of 13 x 9 x 2-inch baking dish.

  3. 3

    Over noodles, evenly layer 1/2 cup of the corn and 1 1/3 cups of the lettuce.

  4. 4

    Dollop with 3/4 cup of the salsa.

  5. 5

    Evenly layer with slices from 5 of the eggs and sprinkle with 1/3 cup of the cheese.

  6. 6

    Repeat layers substituting sour cream mixture for salsa.

  7. 7

    Repeat layers again with remaining ingredients using 3/4 cup of the salsa and remaining 2 eggs.

  8. 8

    Dollop with 1/4 cup salsa.

  9. 9

    Cover and chill to blend flavors.

  10. 10

    To serve, cut into squares.

  11. 11

    Serve a portion of all layers.

Tags

greekthe-versatile-egg