Mexican Lasagna with Creamed Corn

This is not your typical Italian lasagna.  This recipe uses creamed corn, salsa, and kidney beans to give the lasagna a Mexican flair. 

I don’t pre-cook lasagna noodles.  I would rather wait an additional 15-30 minutes longer while the dish is in the oven (no supervision needed) than stand over a boiling pot of noodles (need to keep children away, have to shuttle hot water back and forth to sink, and gives me an unwanted facial).  By layering the uncooked noodles with salsa and covering the dish in a very hot oven, the steam cooks the noodles perfectly.  No babysitting a boiling pot needed.  Now you have extra time to play Pretty, Pretty Princess or Skipbo!

Mexican Lasagna with Creamed Corn

Serves 12

1 pound extra lean ground beef

1 large onion, chopped

1 medium green pepper, chopped

2 celery ribs, chopped

3 garlic cloves, minced

1 can (16 ounces) kidney beans, rinsed and drained

1 can (14-3/4 ounces) cream-style corn

1 teaspoon dried basil

1 teaspoon salt

1 teaspoon chili powder

1 jar (24 ounces) salsa

12 whole wheat lasagna noodles, uncooked

2 cups (8 ounces) shredded part-skim mozzarella cheese

1/2 cup grated Parmesan cheese

Preheat oven to 425 degrees.  In a large skillet, cook beef over medium heat until no longer pink; drain.  Add onion, green pepper, and celery.  Sauté for 2-3 minutes or until onion is slightly soft.  Add the beans, corn, basil, salt and chili powder.  Stir to combine. 

In a 9x13-inch baking dish, pour 8 ounces of the salsa on the bottom of the dish.  Spread to evenly cover the bottom of the baking dish.  Top with 4 noodles.  Layer half of the meat mixture over the noodles.  Top with 4 more noodles.  Pour 8 more ounces of salsa over the noodles. Spread to cover.  Top with the remaining meat sauce.  Top with 1 cup mozzarella cheese and 1/4 cup Parmesan cheese.  Cover the cheese with the remaining noodles.  Spread the remaining salsa over the top.  Sprinkle 1 cup mozzarella cheese and 1/4 cup Parmesan over the noodles. 

Cover with double aluminum foil.  Bake for 60 minutes.  Uncover and bake an additional 6-7 minutes or until cheese is lightly browned.  Let sit 15 minutes before cutting.