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Lasagna Corn Carne

Packed with lean ground beef and nutritious veggies, here's a dinner dish that's as good as it is good for you! —Mary Lou Wills, La Plata, Maryland

12 ServingsPrep: 30 min. Bake: 45 min. + standing

Ingredients

1 pound lean ground beef (90% lean)
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With Johnsonville Italian Sausage.
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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 (8 ounces) 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 13-in. x 9-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.
Cover and bake at 350° for 30 minutes. Uncover; bake 15-20

2 of 2

Lasagna Corn Carne (continued)

Directions (continued)

minutes longer or until heated through. Let stand for 15 minutes
before cutting. Yield: 12 servings.

Nutrition Facts: 1 piece equals 292 calories, 8 g fat (4 g saturated fat), 37 mg cholesterol, 674 mg sodium, 36 g carbohydrate, 4 g fiber, 20 g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat.

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.