Lighter Lasagna Corn Carne

Name: Lighter Lasagna Corn Carne
Ingredients: 1 pound lean ground beef (90% lean); 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, rinsed and drained; 2 cups shredded part-skim mozzarella cheese; 1/2 cup grated Parmesan cheese

14 ingredients

3 steps

Ingredients

1 pound lean ground beef (90% lean)
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, rinsed 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 13x9-in. baking dish coated with cooking spray; top with four noodles. Repeat layers once. Top with half of the remaining sauce; sprinkle with half of the cheeses. Layer with 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.