Summer Lasagna - cooking recipe

Ingredients

6 strips bacon
1 c. chopped onions
1 lb. zucchini, sliced
1/4 c. water
1 pkg. (10 oz.) frozen corn, cooked and drained or 1 1/4 c. fresh corn kernels
2 cans (15 oz.) Chef Boyardee lasagna
1 1/2 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. garlic powder
1 medium tomato, peeled and sliced

Preparation

Cook bacon until crisp.
Remove from pan, drain fat; reserve 2 tablespoons. Saute onions and zucchini in bacon fat.
Add water; cover skillet and simmer 3 minutes.
Add remaining ingredients and simmer, uncovered, for 5 minutes.
Crumble bacon; add to lasagna mixture.
Serves six.