- 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
- 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 minutes longer or until heated through. Let stand for 15 minutes before cutting. Yield: 12 servings.
Reviews forLasagna Corn Carne
"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."
"It was fantastic!"
"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 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!"
"Made if for a get together. Everyone loved it. They all said it was a keeper!"
"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!"
"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."
"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"