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1
In a large pan pour enough oil to coat the bottom
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2
Set burner to medium around 4-6.
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3
Once the pan is warm, add the onion and cook for about three minutes.
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4
Add the zucchini and corn (if frozen then run bag under hot water until the ice etc melts)If you decided on the peppers, add them to cook as well.
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5
Let cook on medium for about five to seven minutes then add the jar of salsa and stir.
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6
Reduce heat to simmer.
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7
Preheat the oven to 400F (200C).
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8
In a lasagna or casserole pan take one can of the tomato sauce and pour it in spreading evenly.
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9
Take out the noodles and lay them on top of the sauce.
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10
I have a HUGE lasagna pan so I can fit four across.
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11
I would say in a average casserole pan maybe three across.
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12
Spread half of the beans on top of the noodles.
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13
Take about a cup of cheese and put on top of the beans.
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14
Take half of the veggie and salsa mixture and pour over the beans and cheese.
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15
Top with noodles.
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16
Spread the reast of the beans on the noodles
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17
Take he rest of the veggies and salsa mixture and pour over top.
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18
Top with more noodles.
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19
Open your other jar of tomato sauce and pour them over the noodles.
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20
You want the noodles to be covered by the sauce so if there is not enough, scrape the sides and place on top.
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21
Then take your last cup of cheese and place on the top.
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22
Make sure to cover your pan tight with aluminum foil and cook for thirty minutes.
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23
After thirty minutes take off the foil and cook a additional twenty minutes.
