Tuesday, December 4, 2012

Lasagna Corn Carne

I made this the other night when I had 4 of my nephews and nieces over for supper and my mother in law. I doubled it just in case one pan wasn't enough for the 11 of us... It wasn't needed, not because it wasn't any good, but because it was so delicious and filling! All the kids ate it, all 8 of them! and the extra pan was perfect for the daycare kids the next time they came over. It was a great meal paired just with a salad and of course an ice cream cone for dessert! :)

Lasagna Corn Carne
(recipe found in Taste of Home Healthy Cooking)

1 pound lean ground beef
16 ounces salsa
1 (16 ounces) can kidney beans
1 (14 3/4 ounces) cream style corn
1 onion, chopped
1 green pepper, chopped
1 celery rib, chopped
3 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon chili powder
12 lasagna noodles
2 cups shredded part skim mozzarella
1/2 cup parmesan, grated

Cook beef until no longer pink. Add salsa, kidney beans, corn, onion, green pepper, celery, garlic, basil, salt and chili powder. Cover and simmer for 15 minutes. Spread a fourth of the sauce in a greased 13x9 pan; top with four cooked lasagna noodles. Repeat layers once. Top with half of the remaining sauce; sprinkle with 1 cup mozzarella and 1/4 cup parmesan. Layer with four more noodles, remaining sauce, 1 cup mozzarella and 1/4 cup parmesan. 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.

Serves: 12
Points: 6 per piece

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