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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
  • Total Time
    Prep: 30 min. Bake: 45 min. + standing
  • Makes
    12 servings


  • 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 shredded part-skim mozzarella cheese
  • 1/2 cup grated Parmesan cheese


  • 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 13x9-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 minutes longer or until heated through. Let stand for 15 minutes before cutting.
Nutrition Facts
1 piece: 313 calories, 10g fat (5g saturated fat), 42mg cholesterol, 690mg sodium, 35g carbohydrate (5g sugars, 5g fiber), 19g protein.

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Average Rating:
  • vpg1954
    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.

  • grjen
    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.

  • jenlld
    Feb 4, 2012

    It was fantastic!

  • jusca
    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.

  • Ewankowich
    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!

  • mamagarvey
    Feb 8, 2011

    Made if for a get together. Everyone loved it. They all said it was a keeper!

  • reedqueen
    Sep 1, 2010

    No comment left

  • joniotto
    Jun 29, 2010

    This is a delicious take on traditional lasagne! I tried using the 'no-boil' lasagne noodles and used black beans in place of the kidney beans -it turned out delicious! My family rated it 5 out of 5 stars! Thanks for sharing a great recipe!

  • awheeler607
    Jun 29, 2010

    I made this recipe for my family, and we were all pleasantly surprised at the wonderful taste! I substituted great northern beans for the kidney beans. The only downside to this delicious recipe is that it is a long process, about two hours from start to finish.

  • milhouse
    Jun 17, 2010

    This recipe is great. The only change I made to it was that I added not only 1 can of the kidney beans but a can of black beans, used 2 pints of my own salsa which already had corn peppers and onions in it. My husband went nuts over it. This is a keeper.Dana Ramsey of Northumberland, PA