Lasagna Corn Carne

Total Time Prep: 30 min. Bake: 45 min. + standing
Yield 12 servings
Test Kitchen Approved
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

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

  1. 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.
  2. 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.
  3. 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.

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
Recipe Creator

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