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Lasagna Corn Carne

My grandkids always ask me to make this dish, which is sort of like chili in a pan. I came up with the recipe one day using just ingredients I had on hand. It was an instant hit. —Mary Lou Wills, La Plata, Maryland
  • Total Time
    Prep: 30 min. Bake: 45 min. + standing
  • Makes
    12 servings

Ingredients

  • 1 pound ground beef
  • 1 jar (16 ounces) salsa
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 1 celery rib, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 12 lasagna noodles, cooked and drained
  • 2 cups shredded part-skim mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Directions

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Add the salsa, beans, vegetables, garlic and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
  • Spread a fourth of the meat sauce in a greased 13x9-in. baking dish; top with four noodles. Repeat layers once. Layer with half of the remaining sauce; sprinkle with half of the cheeses. Layer with the remaining noodles, sauce and cheeses.
  • Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until heated through. Let stand for 15 minutes before cutting.
Nutrition Facts
1 piece: 313 calories, 10g fat (5g saturated fat), 42mg cholesterol, 690mg sodium, 35g carbohydrate (5g sugars, 5g fiber), 19g protein.

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