Layered Lasagna Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 12
• 8 ounces reduced-fat sour cream
• 1 (4 ounce) can diced green chilies
• 1 teaspoon ground cumin
• 9 lasagna noodles, cooked and drained
• 1 (12 ounce) can mexican-style corn, drained (or 1 1/2 cups cooked & drained fresh corn kernels w/2 tbls each finely chopped green & red peppers)
• 4 cups shredded lettuce
• 1 (16 ounce) jar salsa, divided
• 12 hard-boiled eggs, sliced,divided
• 1 cup shredded reduced-fat monterey jack cheese, divided (4 oz)

Recipe

• 1 in small bowl, stir together sour cream, chilies and cumin until well blended.
• 2 place 3 of the noodles across bottom of 13 x 9 x 2-inch baking dish.
• 3 over noodles, evenly layer 1/2 cup of the corn, 1 1/3 cups of the lettuce and 3/4 cup of the salsa.
• 4 evenly layer with slices from 5 of the eggs and sprinkle with 1/3 cup of the cheese.
• 5 repeat layers substituting sour cream mixture for salsa.
• 6 repeat layers again with remaining ingredients using 3/4 cup of the salsa and remaining 2 eggs.
• 7 dollop with the remaining 1/4 cup salsa.
• 8 cover and chill to blend flavors.
• 9 to serve, cut into squares.