Lasagna Corn Carne

By cserumga

1 piece equals 313 calories, 10 g fat (5 g saturated fat), 42 mg cholesterol, 690 mg sodium, 35 g carbohydrate, 5 g fiber, 19 g protein.

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 (8 ounces) shredded part-skim mozzarella cheese
• 1/2 cup grated Parmesan cheese

Preparation

Step 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.

• 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.