Lighter Lasagna Corn Carne Recipe

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

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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
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 45 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 45 min. + standing

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 (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 minutes longer or until heated through. Let stand for 15 minutes before cutting. Yield: 12 servings.
Originally published as Lasagna Corn Carne in Comfort Food Diet bookazine 2010

Nutritional Facts

1 piece: 292 calories, 8g fat (4g saturated fat), 37mg cholesterol, 674mg sodium, 36g carbohydrate (5g sugars, 4g fiber), 20g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat.

  • 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 (8 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  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 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.
  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 Comfort Food Diet bookazine 2010

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