Follow these steps for perfect results
reduced-fat sour cream
diced green chilies
ground cumin
lasagna noodles
cooked and drained
Mexican-style corn
drained
shredded lettuce
salsa
divided
hard-boiled eggs
sliced, divided
reduced-fat monterey jack cheese
shredded, divided
In a small bowl, combine sour cream, green chilies, and cumin until well blended to create the dressing.
Cook lasagna noodles according to package directions, then drain and let cool.
Place 3 lasagna noodles across the bottom of a 13 x 9 x 2-inch baking dish.
Evenly spread 1/2 cup of Mexican-style corn (or the fresh corn mixture) over the noodles.
Layer 1 1/3 cups of shredded lettuce over the corn.
Pour 3/4 cup of salsa over the lettuce.
Arrange slices from 5 hard-boiled eggs evenly over the salsa.
Sprinkle 1/3 cup of shredded reduced-fat Monterey Jack cheese over the eggs.
Repeat the layers, this time using the sour cream mixture instead of salsa.
Repeat the layers again with the remaining ingredients: noodles, corn, lettuce, 3/4 cup salsa, and remaining 2 eggs.
Dollop the remaining 1/4 cup of salsa on top.
Cover the dish tightly and chill in the refrigerator for at least 30 minutes to allow the flavors to blend.
To serve, cut the layered salad into squares and enjoy chilled.
Expert advice for the best results
Make it ahead of time and let it chill for at least 2 hours to allow the flavors to meld.
Add black olives or avocado for extra flavor and texture.
For a spicier version, use a hotter salsa or add a pinch of cayenne pepper to the sour cream mixture.
Everything you need to know before you start
15 minutes
Can be made a day ahead
Cut into neat squares and arrange on a platter.
Serve chilled as a side dish or light lunch.
Garnish with a sprinkle of extra cheese and a dollop of salsa.
Complements the creamy and tangy flavors.
Pairs well with the Mexican-inspired flavors.
Discover the story behind this recipe
Fusion of Italian and Mexican flavors
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