Vegetarian Mexican Lasagna

Ingredients

6 no boil required lasagna noodles

2 cans of fire roasted tomatoes (You can do one Rotel or both Rotel too)

1 can black beans

2 cups of grilled corn

1/2 cup chopped onion

1/2 cup chopped cilantro

2 cups extra sharp cheddar

1/2 cup mozzarella

2 TBS Franks hot sauce (add more if you like it hot!)

2 tsp cumin

2 tsp chili powder

1 tsp garlic powder

salt & pepper

1 bag tortilla chips

Directions

1. Grill your corn. Preheat oven to 400 degrees.

2. Mix together the corn, beans, onion and cilantro in large bowl. Add hot sauce, chili powder, cumin, garlic powder, salt and pepper.

3. Start layering your lasagna. Tomatoes, noodles, bean/corn mix, tomatoes, cheese, noodles, bean/corn mix, tomatoes and cheese!

4. Cook for 45 minutes.

I made this the night before and cooked it the next night before going to OMSI After Dark with my sous chef and friend from high school, Bryce.

Top it off with crushed tortilla chips!!