Tex-Mex Lasagna

I know there are a couple of lasagna posts already, but this is a real different type of lasagna, not really a lasagna at all. Every time I make this for people, I'm asked for the recipe. It's yummy, it's easy and it's from Cooking Light. You can really vary the flavor by using different types of salsa. Scott (my husband) likes to put sour cream on it. The no boil noodles are usually right with the pasta but they are much shorter than regular lasagna noodles.

Tex-Mex Lasagna

¾ cup salsa
1 ½ teaspoons ground cumin
1 14.5 ounce can no-salt added diced tomatoes
1 8-ounce can no salt-added tomato sauce
Cooking Spray
6 pre-cooked (no boil) lasagna noodles
1 cup frozen whole-kernel corn, thawed
1 15 ounce can black beans, rinsed and drained
2 cups (8 ounces) preshredded reduced-fat 4 cheese Mexican blend cheese
¼ cup chopped green onions

Preheat oven to 450º.
Combine salsa, cumin, tomatoes, and tomato sauce; spread 2/3 cup of sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with ½ cup corn and half of beans. Sprinkle with ½ cup cheese; top with 2/3 cup sauce. Repeat layers once; top with remaining 2 noodles. Spread remaining sauce over noodles. Sprinkle with remaining 1 cup of cheese.
Cover and bake at 450º for 30 minutes or until noodles are tender and sauce is bubbly. Let stand 15 minutes. Sprinkle with onions.