Ingredients
1 pound ground beef1 jar (16 ounces) salsa1 can (16 ounces) kidney beans, rinsed and drained1 can (14-3/4 ounces) cream-style corn1 large onion, chopped1 medium green pepper, chopped1 celery rib, chopped3 garlic cloves, minced1 tablespoon minced fresh basil or 1 teaspoon dried basil1 teaspoon salt1 teaspoon chili powder12 lasagna noodles, cooked and drained2 cups shredded part-skim mozzarella cheese1/2 cup grated Parmesan cheese
Preparation
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.
