- 1 pound ground beef
- 1 (16 ounce) jar salsa
- 1 (16 ounce) can kidney beans, rinsed and drained
- 1 (14.75 ounce) can cream-style corn
- 1 large onion, chopped
- 3/4 cup chopped green pepper
- 1 celery rib, chopped
- 1 tablespoon minced fresh basil
- 1 teaspoon salt
- 1 teaspoon chili powder
- 3 garlic cloves, minced
- 12 lasagna noodles, cooked and drained
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- In a large skillet, cook beef over medium heat until no longer pink; drain. Add salsa, beans, vegetables and seasonings. Reduce heat; cover and simmer for 15 minutes.
- Spread a fourth of the meat sauce in a greased 13-in. x 9-in. x 2-in. baking dish; top with four noodles. Repeat once. Top with half of the remaining sauce and half of the cheeses. Layer with the remaining noodles, sauce and cheeses.
- Cover and bake at 350 degrees F for 30 minutes. Uncover; bake 15-20 minutes longer or until heated through. Let stand for 15 minutes before cutting.