Tex-Mex Lasagna

This recipe is from Light & Tasty magazine. If you are looking for something a little different here it is.

1 pound lean ground beef
1 can (16 oz.) refried beans
(they used refried black beans)
1 can (15 oz.) black beans , rinsed and drained.
1/2 cup frozen corn, thawed
1 jalapeno pepper, seeded and chopped (ues gloves)
( I used a can of green chile instead)
1 envelope taco seasoning
1 can (15 oz.) tomato sauce, divided
2 1/2 cups salsa
12 lasagna noodles (the kind you can put in uncooked)
1 1/2 cups shredded reduced-fat Monterey Jack
cheese or Mexican Blend cheese
1 1/2 cup shredded reduced-fat cheddar cheese
1 cup light sour cream
1 med. ripe avocado, peeled and cubed
4 green onions, thinly sliced

Cook beef till done and drain. Stir in the beans, (both kinds), corn,
jalapeno, taco seasoning, and 3/4 cup tomato sauce.
Combine salsa and remaining tomato sauce. Spread 1/4 cup
into a 13x9 baking dish ( spray pan with nonstick cooking spray)
Layer with 4 noodles, half the meat sauce, 1 cup salsa mixture,
1/2 cup Monterey cheese and 1/2 cup chedder cheese
(or use 1 cup Mexican Blend)
Repeat layers ending with cheese topping.
Cover and cook at 350 for 45-50 minutes or until cheese is melted.
Let stand 10 min. before cutting. Top with sour cream, avacado, and
green onions.