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Lasagna Corn Carne Recipe
Lasagna Corn Carne Recipe photo by Taste of Home

Lasagna Corn Carne Recipe

Read Reviews (10)
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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
TOTAL TIME: Prep: 30 min. Bake: 45 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 45 min. + standing
MAKES: 12 servings

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

Nutritional Facts

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.

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 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.
  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. Yield: 12 servings.
Originally published as Lasagna Corn Carne in Casserole Cookbook 2001, p159

Nutritional Facts

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.

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Lasagna Corn Carne(10)

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
Reviewed Jan. 29, 2014

Made this for dinner tonight and will not make again. Celery, onion and pepper would have been better sauteed with the beef. Mozzarella and parm gave it an odd taste. Would have been better with cheddar or even jack cheese.

MY REVIEW
Reviewed Apr. 1, 2012

I made this as directed with the following changes: no celery, medium salsa, no Parmesan, and used pepper jack cheese. It definitely had some heat but tasted really good.

MY REVIEW
Reviewed Feb. 4, 2012

It was fantastic!

MY REVIEW
Reviewed Jan. 21, 2012

Very poor taste. It's a mix of too many flavors that do not compliment each other. Maybe it was the brand of salsa I used that did not suit the recipe.

MY REVIEW
Reviewed Nov. 3, 2011

My husband and I both loved this recipe! I'm not a fan of creamed corn, so I was leery about how it would taste, but it was fabulous! I followed the recipe exactly as printed, next time I'm going to use ground turkey like MorganM did - great subsitution! Definitely a keeper recipe!

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