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Lighter Lasagna Corn Carne Recipe

Lighter Lasagna Corn Carne Recipe

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

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

  • 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.

Nutritional 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 Pairings

Medium-Bodied Red Wine

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