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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 12 |
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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! âMary Lou Wills, La Plata, Maryland Ingredients:
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, 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.
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