Lasagna Corn Carne Recipe

Lasagna Corn Carne Recipe


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 (8 ounces) shredded part-skim mozzarella cheese

1/2 cup grated Parmesan cheese

How to make it

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 13-in. x 9-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.
Yield: 12 servings.