15ozdiced tomatoescanned or 1 qt fresh or frozen tomatoes, thawed, peeled and roughly chopped
2csalsadrained
3Ttomato paste
1ccorn
½tcumin
¼tcayenne pepper
1/2cbell pepperchopped
1lbChicken Breastsprecooked, or Tempe
1ccilantrochopped
6ozwhole wheat lasagna noodlesto fit pan, will vary by brand
15ozricotta cheeseor vegan ricotta
2c Monterey Jack cheeseshredded or vegan cheese
Instructions
Saute onion and garlic in olive oil, 2 min. Add tomatoes, salsa, tomato paste, corn, cumin and cayenne. Bring to a boil. Cut chicken or tempe into chunks and add to sauce. Simmer 15 min (you may need to simmer longer to thicken if you use fresh or frozen tomatoes), then add cilantro. While sauce is cooking, prepare noodles according to package directions.
Layer noodles in lasagna pan with ½ sauce mixture, ½ ricotta and ½ hard cheese. Repeat, then top with final layer of noodles.
Bake at 350 for 30 min.
Notes
For a homemade vegan ricotta, take a look at this cashew version: http://thesimpleveganista.blogspot.com/2012/10/cashew-ricotta-cheese.html
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.