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Lasagna Corn Carne

 Lasagna Corn Carne
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
12 ServingsPrep: 30 min. Bake: 45 min. + standing

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

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 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

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